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Lemon Chia Pudding with Cashew Cream

Start your day on a vibrant note with our lemon chia pudding topped with creamy cashew goodness. Packed with fiber-rich chia seeds, this breakfast option supports digestive health and keeps you feeling satisfied. The zesty kick of lemon adds a refreshing twist while delivering a boost of vitamin C to fortify your immune system. Meanwhile, the indulgent full-fat coconut milk provides sustained energy and nourishing fats, promoting overall well-being. Say goodbye to bland breakfasts and hello to a flavorful and nutritious start to your day!

Makes 2-4


1/4 cup + 1 T organic chia seeds
1/2 cup coconut milk
1/2 cup almond milk
1 T organic maple syrup
1/2 tsp vanilla extract
1 T lemon juice
zest of 1 lemon

Lemon Cashew Cream Ingredients

1/2 cup raw cashews, soaked in hot water for 1 hour then drained
6 T full-fat organic coconut milk from a can
1 1/2 T organic maple syrup
1/4 cup lemon juice
zest of 1 lemon
1/4 tsp turmeric (for color)


  1. Whisk the chia seeds, coconut milk, almond milk, maple syrup, vanilla extract, lemon juice, and lemon together in a bowl.
  2. Keep whisking for 1-2 minutes until the mixture begins to thicken, then place the bowl into the fridge for at least 30 minutes to set.
  3. To make the lemon cream, add the cashews, coconut milk, maple syrup, lemon juice, lemon zest, and turmeric to a high-speed blender and blend until smooth and creamy.
  4. Divide the chia pudding between 2-4 bowls or jars, and then add the cashew cream on top.
  5. Place in the fridge to set for at least 2 hours.
  6. Serve with fresh berries – I recommend raspberries and blueberries!



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