Oh my, I am so super excited to share this zesty lemon and vanilla chia pudding cups with you today. They are all kinds of delicious, and I am seriously hooked.
My first experience with chia pudding was not good at all. We had been travelling, and were set to have a super early flight the next morning. My kids (and myself), really are the type of people that need to be fed within 5 minutes of waking up, or there will be hell to pay. Hangry (hungry/angry for the uninitiated) is a real thing! Being the super prepared mum that I am (cough cough – I am slowing learning from bad experiences), I popped out to the shops the night before, and picked up some food for the flight. The main event were these little outrageously priced containers of pre-made chia pudding.
They were gross. The youngest spat his out within two seconds of me spooning it into his mouth, and this is someone who literally has eaten at least a dozen spiders and attempted one snail over his short time on this planet. The older one screwed her face up and refused a second spoonful (she has more refined tastes than her brother, but still…). The husband, of course, refused to try them at all. And I had to solider on and finish them completely, just to prove a point. Oh, and all the while I was covered in sticky little chia seeds which remained with me for the rest of the journey (from the spitting out incident).
And yes, the hungry demons came out from the kids once they realised there was no proper breakfast – and I had to resort to bribery and corruption (aka mummies chocolate stash…)
These little lemon and vanilla chia pudding cup’s are definitely not gross 🙂 They are so delicious my husband literally stood there and ate an entire jar! Now, I did have to trick him into trying it, by making him close his eyes and open his mouth as soon as he walked in from the gym. He avoids chia seeds like the plague (the airplane incident brings back bad memories), and has a strong dislike of anything lemon flavoured. But he was very impressed with these little pots of deliciousness – and he would definitely be the first person to tell me if he wasn’t.
They can be enjoyed as a snack, as breakfast, or even as a super easy to prepare dessert. I have been making some pots up at night, and then having them for breakfast. Please please please make sure you top them off with some nuts and/or seeds, as they really shine when there is a bit of crunch thrown in there.
You will want to whip up a batch of my Homemade Lemon Curd first though, as it is the perfect accompaniment, and really makes the whole dish just pop.
- 1 cup almond milk
- 1/2 cup whole milk plain yoghurt
- 3 tbsp chia seeds
- zest of one medium sized lemon
- juice of one medium sized lemon
- 3 tbsp pure maple syrup more if you like it on the sweeter side
- 1 tsp pure vanilla extract or scraped vanilla beans if you are feeling fancy
- Homemade lemon curd chopped 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
Please please please make sure you top them off with some nuts and/or seeds as they really shine when they have a crunch.