Lemon Raspberry Chia Pudding

1 1/4 cup whole coconut milk

1/2 cup raspberries (add more for topping)

1 TBSP. honey

1/2 tsp. vanilla extract

1 TBSP  fresh lemon zest

1TBSP. lemon juice 

1/8 tsp. cardamom seed powder

1/4 cup whole chia seed

Toppings: shredded coconut, hemp seed, raspberries, lemon zest and nuts


In a 16 oz.  mason jar with lid and screw top add coconut milk, raspberries, honey, and vanilla extract.

Add lemon zest, lemon juice, cardamom powder and chia seeds.

Mix with a fork until well combined.

Let stand for 10 to 15 minutes. Stir with a fork for a few seconds.

Cover the jar with lid and screw top and refrigerate for 4 hours or overnight.

Serve with toppings of raspberries, shredded coconut, hemp seeds, lemon zest and nuts. (Pecans pictured).

Makes 2 servings!

Add a blessing and enjoy!

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