Raspberry Lime Chia Pudding

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Raspberry Lime Chia Pudding

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!
4.80 from 5 votes
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Course Breakfast, Dessert
Cuisine American
Servings 2 people
Calories 237 kcal



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


Calories: 237kcalCarbohydrates: 32gProtein: 8gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 7gMonounsaturated Fat: 1gTrans Fat: 0.03gSodium: 64mgPotassium: 456mgFiber: 13gSugar: 15gVitamin A: 504IUVitamin C: 29mgCalcium: 322mgIron: 3mg

2 thoughts on “Raspberry Lime Chia Pudding”

  1. 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.

  2. 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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