Blueberry Lemon Chia Pudding with Cashew Creme

If there was just one recipe I’ve ever shared that I would really urge you to try it would be this one!

This lemon blueberry chia pudding with cashew crème topping os so creamy and seriously bursting with flavor! It’s full of antioxidants and packed with 10g of satiating fiber! It takes about 10 minutes to make! It’s so easy and incredibly delicious.

If you are a lemon/blueberry fan you just gotta try this one!

Blueberry chia pudding (2-4 servings)

INGREDIENTS:

* 1 3/4 cups light or full-fat canned coconut milk

* 2 tsp lemon juice

* 1/3 cup chia seeds

* 3 tbsp maple syrup

* 1 cup blueberries (fresh or frozen)

* 1/2 tsp vanilla extract

Lemon cashew cream

* 3/4 cup raw cashews

* 1/3 cup coconut yogurt or greek yogurt

* 2 tbsp maple syrup

* 2 tbsp lemon juice

* 2 tsp fresh lemon zest

* 1-3 tbsp milk, of choice (to thin if needed)

INSTRUCTIONS

* Add all of the chia pudding ingredients, besides the chai seeds, to a high-powered blender. Blend util smooth. Stir in the chia seeds. (You can also blend the chia seeds into the pudding, but I like to leave them whole in this recipe for texture)

* Divide the pudding among 2 or 3 containers

* Rinse the blender. The add the lemon cream ingredients to it. Blend again until smooth. The cream should be thick, but if it’s not blending well, add 1-3 tbsp milk of choice, as needed, until it blends smooth.

* Pour the lemon cream over top of the blueberry pudding and garnish with a few more berries.

* Place in the fridge for 2-4 hours. Enjoy!!