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Lemon Cream Chia Pudding Recipe

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★★★★★

4.4 from 100 reviews

Lemon Cream Chia Pudding is a refreshing and nutritious dessert or breakfast option made by soaking chia seeds in almond milk infused with fresh lemon juice, lemon zest, and sweetened with maple syrup. The pudding is thickened overnight to achieve a creamy texture, enhanced optionally with Greek yogurt or coconut cream for extra richness. This light, tangy, and naturally sweetened pudding is perfect for a healthy start or a guilt-free treat.

Ingredients

Scale

Main Ingredients

  • 1/2 cup chia seeds
  • 2 cups almond milk (or milk of your choice)
  • 1/4 cup fresh lemon juice
  • Zest from 1 lemon
  • 2–3 tablespoons maple syrup (or honey, to taste)
  • 1/2 teaspoon vanilla extract
  • 1/4 cup Greek yogurt or coconut cream (optional for extra creaminess)

Instructions

  1. Mix Liquid Ingredients: In a medium-sized bowl, whisk together almond milk, fresh lemon juice, lemon zest, maple syrup, and vanilla extract until the mixture is smooth and well combined, ensuring the lemon flavors and sweetness are evenly distributed throughout the liquid.
  2. Add Chia Seeds: Stir in the chia seeds thoroughly, making sure they are evenly suspended within the liquid so that they hydrate uniformly.
  3. Thicken: Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours or preferably overnight. This allows the chia seeds to absorb the liquid and swell, creating a pudding-like, thickened consistency.
  4. Stir Again: After chilling, stir the pudding well to break up any chia seed clumps that may have formed, ensuring a smooth texture throughout.
  5. Add Creaminess: If desired, fold in Greek yogurt or coconut cream to enhance the richness and creaminess of the pudding before serving.
  6. Serve: Spoon the pudding into individual serving dishes and garnish with extra lemon zest or fresh berries for added flavor and visual appeal. Enjoy chilled.

Notes

  • For a vegan version, use maple syrup and coconut cream instead of honey and Greek yogurt.
  • Adjust the sweetness by adding more or less maple syrup according to taste preference.
  • Chia pudding can be made up to 2 days in advance and stored covered in the refrigerator.
  • If the pudding becomes too thick after refrigeration, stir in a little more almond milk to loosen the consistency.
  • Use fresh lemon juice and zest for the best bright and tangy flavor.

Keywords: chia pudding, lemon pudding, healthy dessert, vegan dessert, gluten free dessert, dairy free, no cook pudding, breakfast pudding, creamy chia pudding

Find it online: https://miarosetti.com/lemon-cream-chia-pudding-recipe/