Home Simple Vegan Plant-Based Recipes Raspberry Lime Chia Pudding | The Whole Food Plant Based Cooking Show

Raspberry Lime Chia Pudding | The Whole Food Plant Based Cooking Show

Raspberry Lime Chia Pudding | The Whole Food Plant Based Cooking Show

Easy and delicious vegan breakfast recipes that promote weight loss are one of the master keys to success on a plant-based diet. This Raspberry Lime Chia Pudding delivers a fresh burst of flavor to start your day and packs a nutritional punch. Prepare a double batch and have breakfast easily sorted for the week!

This show was brought to you in part by our sponsor:

  • Complement – Our viewers save 15% OFF your order with code: WFPB15

Ingredients

1 cup unsweetened soy milk or plant based milk of your choice
4 deglet dates (2 medjool)
1/4 cup chia seeds
1 teaspoon vanilla extract
2 tablespoons lime juice
1/2 teaspoon lime zest
1 cup (123g) fresh or frozen raspberries

Instructions

  1. Blend the soy milk and dates together in a blender until the dates are pulverized.
  2. Add remaining ingredients to a container that has a lid.
  3. Gently stir mixture together.
  4. Place lid on container and chill overnight in the refrigerator.
  5. Eat it as it is or top with nuts and fresh fruit.
  6. Keeps in the fridge for up to 4 days.

Did You Make This Recipe?

Raspberry Lime Chia Pudding

Raspberry Lime Chia Pudding | The Whole Food Plant Based Cooking Show | Simple Vegan
Home Simple Vegan Plant-Based Recipes Raspberry Lime Chia Pudding | The Whole Food Plant Based Cooking Show

Raspberry Lime Chia Pudding | The Whole Food Plant Based Cooking Show

Raspberry Lime Chia Pudding | The Whole Food Plant Based Cooking Show

Easy and delicious vegan breakfast recipes that promote weight loss are one of the master keys to success on a plant-based diet. This Raspberry Lime Chia Pudding delivers a fresh burst of flavor to start your day and packs a nutritional punch. Prepare a double batch and have breakfast easily sorted for the week!

This show was brought to you in part by our sponsor:

  • Complement – Our viewers save 15% OFF your order with code: WFPB15

Ingredients

1 cup unsweetened soy milk or plant based milk of your choice
4 deglet dates (2 medjool)
1/4 cup chia seeds
1 teaspoon vanilla extract
2 tablespoons lime juice
1/2 teaspoon lime zest
1 cup (123g) fresh or frozen raspberries

Instructions

  1. Blend the soy milk and dates together in a blender until the dates are pulverized.
  2. Add remaining ingredients to a container that has a lid.
  3. Gently stir mixture together.
  4. Place lid on container and chill overnight in the refrigerator.
  5. Eat it as it is or top with nuts and fresh fruit.
  6. Keeps in the fridge for up to 4 days.

Did You Make This Recipe?

Raspberry Lime Chia Pudding