Lemon Zest Chia Pudding


4 servings


  • 3.5 cups unsweetened almond milk

  • 1/2 cup lemon juice

  • 1 tsp lemon zest (or half a lemon’s zest)

  • 1 TBL liquid or melted unrefined coconut oil (optional) 2 TBL maple syrup

  • 2 tsp vanilla extract

  • 1 cup chia seeds


  • Whisk almond milk, coconut oil, lemon juice, lemon zest, maple syrup and vanilla in a large bowl. Add chia seeds, whisk for 1 to 2 minutes, until smooth (this helps prevent the chia seeds from clumping). Divide between four small mason jars; cover and refrigerate for 2 to 3 hours, or until firm.

  • Top with fresh summer berries and/or coconut whip, Tru whip, low sugar granola