Lemon Blueberry Chia Seed Pudding

• portionen: 2 servings
• aktive zeit: 5 minutes
• gesamtzeit: 2 hours 5 minutes

Zutaten

1 cup fresh blueberries (mashed + more for topping)

1 Cup Non-Dairy Milk

2 tablespoons Maple Syrup, (more or less to taste)

1/2 teaspoon Vanilla Extract

1/8 to 1/4 teaspoon Sea Salt, (more or less to taste)

5 tablespoons Chia Seeds

1 Cup Raw Cashews (soaked for one hour in hot water and drained or overnight)

1/2 Cup Non-Dairy Milk

2 tablespoons Maple Syrup

1/4 cup Lemon Juice (about 1 lemon)

1 Zest of Lemon

1/4 teaspoon Turmeric (optional for color)

1/2 teaspoon Vanilla Extract

1/8 teaspoon salt

Anweisungen

For the Blueberry Chia Layer

In a small food processor or blender, add blueberries, non-dairy milk, maple syrup, vanilla, and sea salt. Blend together.

Once blended, pour the mixture into a bowl or cup and add the chia seeds. Stir together well.

Let sit for 5 minutes, then, stir again to break up any clumps of chia seeds.

Chia pudding can be stored for up to 5 days in an airtight container in the refrigerator. When ready to eat, add additional toppings as desired.

For the Lemon Cream Layer

Into a blender, add your soaked cashews, non-dairy milk, maple syrup, lemon juice, lemon zest, turmeric, vanilla extract, and salt. Blend on high until evenly combined and silky smooth.

Add the lemon cream layer on top of the chia pudding layer. Place the jars in the fridge to set for 3 hours before eating. Top with fresh fruit, if you’d like, and enjoy!

Nährwertangaben

• Portionsgröße: 1 jar
• Kalorien: 761 kcal
• Gesamtfett: 42 g
• Gesättigtes Fett: 6 g
• Ungesättigtes Fett: 31 g
• Transfett: 0.04 g
• Natrium: 543 mg
• Gesamtkohlenhydrate: 83 g
• Ballaststoffe: 17 g
• Zucker insgesamt: 42 g
• Eiweiß: 23 g