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Stacey Kasdorf

Lemon & Raspberry Chia Pudding

I think lemon & raspberry has got to be up there as one of my favorite flavor combos. I often get a craving for the Cheesecake Factory's lemon & raspberry cheesecake (the best flave in my opinion), so I had to come up with something healthy to satisfy that craving! I found a chia pudding by the Healthy Maven that served as my inspiration. I just made a few changes to make it a bit more creamy and a bit more lemony. You can find her original recipe here!

As I have said numerous times before, chia seeds are loaded with healthy fats, protein, omega 3's, and fiber. They are such a good addition to your diet! Chia pudding is great for breakfast, a snack or even dessert. See how I did this Lemon & Raspberry Chia Pudding below!


Lemon & Raspberry Chia Pudding

Makes: 4-5 servings

Prep Time: 5 minutes

Total Time: 6-12 hours


  • 1 1/2 cups unsweetened almond milk

  • 1/4 cup full fat coconut milk

  • 1 cup frozen raspberries

  • 1/2 cup chia seeds

  • zest and juice of 1 lemon (you can use less if you don't want it super lemony)

  • 1 tsp vanilla extract

  • 3 tbs honey


  1. Put raspberries in a small pot with 2 tbs water over med-high heat for 5 minutes to thaw and release juices.

  2. Zest your lemon and add it the pot to combine with the raspberries.

  3. Add the rest of the ingredients into a sealable container and stir to combine.

  4. Once the raspberries are done, pour them into the container with the other ingredients and stir once more to fully combine.

  5. Store in the fridge for a minimum of 6 hours of overnight. Enjoy as is or topped with your favorite toppings!



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