Tart Key Lime Chia Pudding

Photo: Instagram @happyhealthblog.

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What’s bright green, delicious, and good for you too? This key lime chia pudding recipe from Natalie Yonan the mind behind the Happy Health Blog. This recipe is simple, but oh so good, and it’s the perfect spring treat. Whether you want to make chia pudding for breakfast, a healthy snack, or dessert, there really isn’t a wrong time to enjoy

Ingredients

Vanilla lime chia pudding:

-1 cup almond milk
-lime zest from 1 lime
-4 tbsp chia seeds
-1 tbsp agave or maple syrup
-1/4 tsp vanilla extract

Avocado lime creme:

-lime juice and zest from 1 lime
-1 avocado
-1 tbsp agave
-1/4 tsp vanilla extract

Instructions

-Whisk together the pudding ingredients for several minutes. This helps the chia combine.

-Place the pudding base in the fridge for 30 minutes.

-Combine the creme ingredients together in a blender.

-Serve in two small jars or one large jar. Top with the avocado lime creme and shredded coconut.

Credit: Natalie Yonan/ Happy Health Blog/ Best of Vegan @bestofvegan

Key lime chia pudding by @happyhealthblog 💚 Vanilla lime chia pudding: 1 cup almond milk lime zest from 1 lime 4 tbsp chia seeds 1 tbsp agave or maple syrup 1/4 tsp vanilla extract Avocado lime creme: lime juice and zest from 1 lime 1 avocado 1 tbsp agave 1/4 tsp vanilla extract Whisk together all ingredients for the chia pudding in a bowl. Whisk for a couple of minutes until the seeds start to form a gel like consistency. The more you whisk the more your seed will get evenly spread out and you’ll avoid getting lumps in your pudding. When you see that the pudding starts to thicken and the seeds are evenly spread out. move the bowl to the fridge to set for about 30 minutes. Make the avocado creme while you wait. Add all ingredients to a blender and blend until smooth. When the chia pudding is ready, split it up to two glass jars or one bigger jar. Top with the avocado creme and sprinkle with some coconut flakes. #bestofvegan

A photo posted by Best Of Vegan (@bestofvegan) on Apr 26, 2016 at 1:44pm PDT