Lemon Chia Pudding
Lemon Chia Pudding! A refreshing, tart pudding that uses chia seeds to thicken! Dairy-free and vegan.
Chia pudding always looks a little like bugs to me. I remember the first time a friend made it for me and I thought there was no way I would like it. I have distant memories of despising my grandmother’s tapioca pudding she would make when I was a child, and thought there was no way I would like another textured pudding.
Wrong. So wrong. Now, it’s one of my favorite easy snacks and something I make often for Vander. He goes absolutely nuts for chia pudding – so much so that he grins from ear to ear when I ask him if he wants ‘chia.’
Trust me on this when I say it’s the perfect summer dessert. Light, refreshing, and low in fat and calories I created this recipe when I was making my Lemon Chia Cupcakes; as I always do when I am baking, I had quite a few spoonfuls of the raw batter before baking.
It’s somewhat like a tradition. And also the reason I can only get 11 cupcakes out of a recipe that makes a dozen. Another highlight of vegan baking, the batter taste almost as good as the final product (and you can eat it without worrying about Salmonella).
Like 80% of the recipes on my website, the best part about chia pudding is how versatile it is. This lemon chia pudding is perfectly creamy and tart, but you could use any other citrus juice or non-dairy milk.
For a really decadent pudding, try canned coconut milk in it’s place! Lemon is my favorite citrus flavor, but orange juice would also work really well.
How to Make Chia Pudding
A good rule of thumb is 3 tablespoons chia seeds to 1 cup liquid. If you want a thicker pudding, like this one, then I like to error on 1/4 cup chia seeds (or 4 tablespoons) for 1 cup of liquid.
Ideally, you’ll let it thicken for a few hours in the fridge but know that it should be gelled in less than an hour. When I’m really in a rush, I’ll let it sit for just 15 minutes!
To prevent any chia seeds getting clumped to the bottom of the jar, let it sit for 15 minutes then shake and place back in the fridge. Chia pudding is basically foolproof; if it’s too thick, add more liquid. Too thin, simply add more chia seeds.
Lemon Chia Pudding
Ingredients
- 3 tablespoons maple syrup
- 1 large lemon, zested and juiced
- 1 cup non-dairy milk*
- 1/4 cup chia seeds
Instructions
- In a medium bowl, whisk together the maple syrup, lemon zest and juice, and almond milk. Add chia seeds, whisk together and let sit for 15 minutes until jelled.
- Place in the fridge to chill, then enjoy!