Ingredients
Scale
- 1 cup of almond milk (or any plant-based milk)
- 1/4 cup of chia seeds
- 1/4 cup of freshly squeezed lemon juice
- 2 tablespoons of honey or maple syrup (adjust for sweetness)
- 1 teaspoon of lemon zest
- 1/2 teaspoon of vanilla extract
- Optional: fresh berries and mint for garnish
Instructions
- In a medium-sized mixing bowl, combine the almond milk, lemon juice, honey, and vanilla extract. Whisk until well blended.
- Add the lemon zest for an extra burst of citrus flavor.
- Pour the chia seeds into the liquid mixture, stirring thoroughly to prevent clumping.
- Allow the mixture to sit for about 5 minutes and stir again to ensure even distribution of chia seeds.
- Cover the bowl with plastic wrap or transfer the mixture into individual jars or cups.
- Refrigerate for at least 4 hours or overnight. The chia seeds will absorb the liquid, transforming into a creamy, pudding-like consistency.
- Stir the pudding before serving and top with fresh berries and mint leaves for a vibrant presentation.
Notes
- Adjust sweetness according to your preference by adding more or less honey or maple syrup.
- For a creamier texture, use coconut cream or cashew cream instead of almond milk.
- Enhance the citrus flavor by adding extra lemon zest or a splash of lemon extract.
- Make ahead and store in the fridge for up to 3 days—perfect for busy mornings or meal prep.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast, Dessert, Snack
- Method: No-Bake
- Cuisine: Vegan, Healthy
- Diet: Vegan, Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 150 kcal Kcal
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg