• Don Lichterman

Raspberry Lemonade Chia Pudding is the Recipe of the Week at the Sustainable Action Network (SAN)

Updated: Jun 6, 2019

Raspberry Lemonade Chia Pudding


  • 1 cup dairy free milk

  • 4 tablespoons chia seeds

  • 1 teaspoon lemon juice

  • 1/2 teaspoon vanilla extract

  • 1 tablespoon maple syrup

  • Lemon zest (optional)


Combine all ingredients in a  jar or container and stir until well mixed. Cover and place in the fridge for a minimum of two hours or overnight until thickened to your desired consistency (if it becomes too thick, add more plant milk and stir). Serve garnished with fresh raspberries and enjoy!

About The Author

Clara MacLeod - See My Recipes

Clara is a 21 year old Canadian food blogger and photographer who loves to create. She’s had a passion for plant-based cooking since she was a kid growing up vegan in a meat-eating household, and she continues to pursue that passion with her Instagram and blog, The Vegan Bean. As a yoga instructor and musical theatre performer, she loves sharing recipes for foods that are nourishing as well as delicious! From health-ifying desserts to veganizing her family’s favourites, she loves to make magic in the kitchen.