Lemon desserts are one of my favorite things! Add in raspberries and you have a great combination!
After everything is mixed and the chia seeds have set, they don’t look the greatest! Don’t let that prevent you from trying it though. The smell and the taste are amazing and it looks so much better once it’s in the jars.
Strain the raspberries, I find that this is a very important step as the seeds change the texture of the cashew cream. Add 1/2 of the puree to the cashew cream and reserve the rest to finish off the pudding. The recipe for the Cashew Cream is HERE.
Lemon Chia Pudding with Raspberry Infused Cashew Cream
- 1 1/2 Cups Coconut Milk
- 2 Tblsp Maple Syrup
- 1/2 tsp Vanilla
- 1 Tblsp Lemon Juice adjust according to taste
- 1/2 Cup White Chia Seeds
- 1/2 Cup Cashew Cream
- 1 Cup Raspberries
Combine the coconut milk, vanilla, maple syrup and lemon juice in a bowl.
Add the chia seeds and whisk until all the seeds are incorporated.
Refrigerate for two hours, stirring occasionally.
Blend the raspberries and water until it is pureed. Make sure to strain it.
Add half of the raspberry puree to the cashew cream. The link for the Cashew Cream is linked in the blog above. Once assembled, pour the remaining raspberry puree over the pudding.