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Lemon & Pomegranate Chia Seed Pudding

Combine chia seeds and plant milk in a bowl. Stir and place in the fridge overnight. You could add all of the ingredients now if you want, but it's not necessary. If you can, give it a stir a few hours after it has been sitting in the fridge or the next morning to make sure the chia seeds soak evenly. After chia seeds have softened and become jelly-like and have been stirred a couple of times, add. . .

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Servings: 2

Prep Time: 00:10

Cook Time: 00:00

Main Ingredients

1/2 cup chia seeds

2 cups cashew milk, or creamy plant milk of choice

1/2 cup cashew or coconut yogurt + more for serving (optional)

1/4 cup lemon juice

1/4 cup maple syrup

zest of one lemon

1/2 cup pomegranate seeds

Preparation

1Combine chia seeds and plant milk in a bowl. Stir and place in the fridge overnight. You could add all of the ingredients now if you want, but it's not necessary. If you can, give it a stir a few hours after it has been sitting in the fridge or the next morning to make sure the chia seeds soak evenly.

2After chia seeds have softened and become jelly-like and have been stirred a couple of times, add the remaining ingredients and stir well to combine.

3To serve, spoon a few tablespoons of the leftover vegan yogurt in the bottom of a mason jar then add the chia pudding on top. Top with additional pomegranate seeds and lemon zest.

Additional Notes

If your chia seeds are not becoming soft and they have soaked for many hours, they may not be fresh, so make sure to use fresh new chia seeds for this recipe.

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