Raspberry Lime Chia Pudding

by Jill Dalton

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!

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Raspberry Lime Chia Pudding

Print Recipe
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.2/5
( 90 voted )


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


  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.
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cmm August 4, 2022 - 11:22 am

This was really easy to make. My produce store didn’t have raspberries, so I substituted blueberries. My first bite, I didn’t like the excessive lime taste. But that excessive taste quickly went away and the rest of the dish tasted fantastic. I plan to make this again with the raspberries (and maybe another one with blackberries) for my family.

CMM August 5, 2022 - 9:33 am

I made this with frozen cherries (I still don’t have enough Raspberries). I blended the cherries with everything before adding the chia seeds. Holy mackerel was it delicious!!


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