Raspberry Lemon Chia Pudding

Raspberry Lemon Chia Pudding (from Esther’s Kitchen)


  • 1 cup fresh or frozen raspberries
  • 1 cup unsweetened soy or almond milk
  • Juice of 1/2 lemon
  • 4 large Medjool dates
  • 5 Tablespoons chia seeds


  1. Blend everything except for the chia seeds in a blender or food processor until smooth.
  2. Pour into a bowl, stir in the chia seeds and allow to sit overnight or at least 4 hours in the fridge.


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