Blueberry Cheesecake Chia Pudding

blueberry chia pudding

Looking for a really healthy, but super tasty dessert?

I’ve put together a quick and easy recipe that harnesses the benefits of blueberries (antioxidants & Vitamin C), as well as chia seeds (protein boost, with more Omega 3 than salmon). If that’s still not good enough this dessert is also gluten and dairy free, AND it really does taste like cheesecake!

 chia pudding mixx

Serves: 4-6.

Cooking and prep time: 15 minutes or less.

Ingredients:

  • 1 ½ cups Blueberries
  • 1 ½ cups Coconut milk
  • ¼ cup Maple syrup
  • ¼ tsp Vanilla essence
  • ¼ tsp Finely grated lime zest
  • ½ cup Chia seeds

Instructions:

1. Place blueberries, coconut milk, maple syrup, vanilla essence and zest into a blender and blend until smooth.

2. Transfer ingredients into a bowl and add chia seeds.

3. Mix together well using a whisk, leave for 10 minutes.

4. Whisk again, then leave in the fridge.

5. Pudding is ready to eat in about 4 hours, however it’s nicer if left overnight to allow the husks to fully soften.

Enjoy! 🙂

Notes:

* Add a little bit of water if the mixer is too thick for you.

** Other sweeteners can be used instead of the maple syrup i.e. honey.

 


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Katerina Simms is a Romance Writer & Recovering Former Mermaid, born on a sunny Mediterranean island. These days she resides in Melbourne, Australia, where she spends her days writing novels and musing on her highly successful blog. For regular updates, feel free to Subscribe to her newsletter.

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