Description
A refreshing and nutritious pudding that combines the tartness of lemon with the sweetness of blueberries, perfect for breakfast or dessert.
Ingredients
Scale
- 1 cup non-dairy milk of choice
- 2-3 tablespoons fresh squeezed lemon juice
- ½ cup frozen or fresh blueberries
- 2 pitted medjool dates or 2-3 tablespoons sweetener of choice
- ¼ cup chia seeds
- 1 teaspoon lemon zest, for garnish (optional)
- Fresh blueberries and vegan yogurt (or granola, chopped nuts, etc.)
Instructions
- Combine the non-dairy milk, fresh lemon juice, blueberries, and sweetener in a blender.
- Blend until smooth.
- Taste the mixture. If it’s not sweet enough, add another pitted medjool date or more of your chosen sweetener and blend again.
- Transfer the mixture into 1 or 2 jars or containers that you can cover.
- Mix in the chia seeds thoroughly.
- Chill your lemon blueberry chia pudding for at least 1-2 hours.
- Divide the chia pudding between two bowls, unless you already divided it between two jars.
- Serve with your favorite toppings such as fresh blueberries, a drizzle of sweetener, or some toasted coconut flakes.
Notes
For best results, chill the pudding for longer if possible. This dish can be made ahead of time and stored in the refrigerator for 5-6 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 10g
- Protein: 6g
- Cholesterol: 0mg