Eosinophilic Esophagitis Friendly Lemon-Vanilla Blackberry Chia Pudding
Total time4 hr 10 min
Prep time10 min
Cook time0 min
4.8(25)
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Learn more āIngredients
4 servings
For the pudding
- 2 cups full-fat coconut milk
- 6 tbsp chia seeds
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp lemon zest (from about 1 lemon)
- 1 tbsp fresh lemon juice
- ā tsp fine sea salt
For the topping
- 1 Ā½ cups fresh blackberries
- 1 tsp maple syrup
- 1 tsp fresh lemon juice
For serving
- 1 tbsp raw hemp seeds (optional)
Instructions
- 1
In a mixing bowl, whisk together the coconut milk, 2 tbsp maple syrup, vanilla extract, lemon zest, 1 tbsp lemon juice, and sea salt until smooth and fully combined.
- 2
Add the chia seeds and whisk vigorously for about 1 minute, until the seeds are evenly distributed and no clumps remain.
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