Description
A refreshing and tangy Lemon Curd Chia Pudding made with almond milk, chia seeds, and zesty lemon curd, sweetened naturally with maple syrup. This easy no-cook pudding sets in the fridge for a creamy, nutrient-rich breakfast or snack that’s bursting with citrus flavor.
Ingredients
Scale
Chia Pudding Base
- 1 cup almond milk
- 1/4 cup chia seeds
- 1/4 cup lemon curd
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Mix Ingredients: In a bowl, whisk together the almond milk, chia seeds, lemon curd, maple syrup, vanilla extract, and salt until fully combined and smooth.
- Refrigerate: Cover the bowl and refrigerate for at least 2 hours or overnight. This allows the chia seeds to absorb the liquid and thicken into a creamy pudding texture.
- Serve: Stir the pudding well before serving. Optionally, top with additional lemon curd for an extra burst of citrus flavor.
Notes
- For best results, use fresh lemon curd or a high-quality store-bought version.
- You can substitute almond milk with any other plant-based or dairy milk of your choice.
- Adjust the sweetness by increasing or reducing the maple syrup as preferred.
- Let the pudding chill overnight for a thicker consistency.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
