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The Whole Food Plant Based Cooking Show

Lemon Meringue Chia Pudding

Jill Dalton
Prep Time: 5 minutes
Cook Time: 3 hours
Servings: 1
Calories: 407kcal
Summer is the perfect time for Lemon Meringue. This is a Plant Based, refined sugar free lemon meringue pudding that gets me through my cravings for the lemon meringue pie that my mom used to make. This healthy pudding is great for a dessert or breakfast. You can add a dollop of coconut whipped cream if you really want to make it fancy.
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Equipment

Ingredients

  • 1 lemon
  • 3 medjool dates
  • ¾ cup vanilla almond milk unsweetened, or plant milk of choice
  • sprinkle turmeric optional
  • 3 Tbsp white chia seeds

Instructions

  • Add lemon juice, medjool dates almond milk and turmeric to blender and blend until there are no date chunks left.
  • Add chia seeds
  • Pour into a sealable container
  • Seal and shake to mix in chia seeds
  • Chill in fridge for at least 3 hours or overnight

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Nutrition

Calories: 407kcal | Carbohydrates: 72g | Protein: 8g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 251mg | Potassium: 679mg | Fiber: 18g | Sugar: 49g | Vitamin A: 129IU | Vitamin C: 12mg | Calcium: 500mg | Iron: 3mg