Blueberry cardamom chia pudding recipe

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  • Yield: 1 Serving


  • 1 tablespoon chia seeds
  • 3 tablespoons coconut milk
  • ⅓ to ½ cup (35 to 50 g) frozen blueberries
  • 2 teaspoons freshly squeezed lemon juice
  • 1 tablespoon pure maple syrup
  • Pinch of ground cardamom
How to Make It
  1. Combine the chia seeds and coconut milk in a bowl. Chill in the fridge, covered, for at least 1 hour, until gelled; overnight is best.
  2. Pour the chia-coconut gel into a food processor. Add the blueberries, lemon juice, maple syrup, and cardamom, and blend on the highest setting until smooth. Serve immediately.

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