Key Lime Pie Chia Pudding

Packed with nutrients, fiber, and omega-3 fatty acids, chia seeds offer a host of health benefits. This easy-to-make pudding is perfect for breakfast, a snack, or even dessert.

FOR THE CHIA PUDDING:

1 3/4 cups almond milk (or preferred plant milk)

1.5 teaspoons vanilla bean paste (I love this one) or a good quality pure vanilla extract

1 tablespoon pure maple syrup

Zest and juice of 6 key limes (if using regular limes, use 2 or 3 small limes)

6 tablespoons of chia seeds

pinch of celtic sea salt

FOR THE ALMOND “GRAHAM” CRUMBLE:

1 cup almond flour

1 teaspoon ground ginger

1 teaspoon ground Ceylon cinnamon

2-3 tablespoons coconut sugar

pinch of celtic sea salt

FOR THE TOASTED COCONUT:

1 cup unsweetened coconut flakes

DIRECTIONS: In a deli-style quart container (or other container with a tight fitting lid) combine plant milk, maple syrup, vanilla bean paste, maple syrup, lime zest and juice, salt, and chia seeds. Stir / shake well to ensure the seeds are well distributed into the milk mixture. Refrigerate for at least 2 hours, preferably overnight.

For the almond “graham” topping and the toasted coconut, you can make ahead and store in a container with a tight fitting lid until ready to use.

Preheat oven to 350 degrees. Line 2 small baking sheets with parchment paper.

For the almond graham topping: combine almond flour, ginger, cinnamon, coconut sugar, and salt. Mix well. Spread out onto the baking sheet.

For the coconut: spread out onto baking sheet.

Bake both in the oven until slightly golden brown and fragrant, about 5-7 minutes. Stir halfway through the toasting process to ensure even baking. Keep a close eye on them as they both can quickly go from golden brown to burnt easily.

Allow both the almond crumble and the toasted coconut to cool completely before transferring them to their own containers. Store at room temperature for 2-3 days or in the refrigerator for a longer shelf life.

TO ASSEMBLE: After the pudding has set, give it a good stir to break up any clumps and ensure a smooth texture. Portion some of the chia pudding into a bowl and top with the almond “graham” crumble and the toasted coconut. Serve with extra lime zest or wedges if desired, Fresh fruits like blueberries, raspberries, nuts, and seeds are also great additions.

TIP: Use the chia pudding recipe without the lime zest and juice as a base to create your own flavor, by removing the lime zest/juice you will have a plain vanilla base to work with. Let me know what you create!