Fresh and zesty, this lemon and vanilla chia pudding is a quick and easy grab-n-go breakfast option which can be prepped ahead of time. It's also great as an afternoon snack or a light and healthy dessert.
1tsppure vanilla extractor scraped vanilla beans if you are feeling fancy
Homemade lemon curdchopped walnuts and unsweetened desiccated coconut for serving
In a large bowl, mix together the almond milk, yoghurt, chia seeds, lemon zest and juice and the maple syrup. Whisk well to combine, ensuring there are no large clumps
Transfer to serving dish of choice (stemless wine glasses or mason jars work well)
Pop into the fridge and allow to sit for at least 15 mins. The longer it sits, the thicker it will get
To serve, top with a large dollop of homemade lemon curd, a generous sprinkle of chopped walnuts and a pinch of coconut. Enjoy
Meal PreppingFridge: Make a big batch and store in containers with lids in the fridge for about 3 days.To Freeze: Transfer to individual freezer-friendly containers and pop into the freezer for up to 3 months. Simply remove from the freezer the night before the pudding is needed, and allow to thaw overnight in the fridge.