Vegan Lemon Blueberry Chia Pudding Parfait
A refreshing and creamy vegan dessert parfait made with lemon-infused chia pudding layered with fresh blueberries and crunchy granola. Naturally sweetened and packed with texture and flavor, perfect for a light and healthy treat.
Servings
4
Total time
5 hrs
Steps
- 1
In a medium bowl, whisk together almond milk, maple syrup, lemon zest, lemon juice, and vanilla extract until well combined.
- 2
Add chia seeds to the liquid mixture and stir thoroughly to prevent clumping.
- 3
Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and form a pudding-like consistency.
- 4
Once the chia pudding has thickened, gently stir it to ensure even texture.
- 5
In serving glasses or bowls, layer chia pudding, fresh blueberries, and vegan granola, repeating layers until ingredients are used up, finishing with granola on top for crunch.
- 6
Serve immediately or keep refrigerated until ready to serve for a chilled, refreshing dessert.
Tips from the Chef
For a creamier texture, use full-fat coconut milk instead of almond milk.
Adjust the sweetness by adding more or less maple syrup according to your taste preference.
You can substitute blueberries with other fresh berries like raspberries or blackberries.
Add a sprinkle of toasted coconut flakes or chopped nuts on top for extra texture.
Make the pudding a day ahead to allow flavors to meld and save preparation time.
Use organic lemons to avoid bitterness from the zest and for the best flavor.
Ingredients
- 2 cup unsweetened almond milk
- 0.25 cup chia seeds
- 3 tbsp maple syrup (adjust sweetness to taste)
- 1 tsp lemon zest (freshly grated)
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp vanilla extract
- 1.5 cup fresh blueberries
- 1 cup vegan granola (for layering and topping)
Nutrition
(per serving)
Calories
267
Protein
4.8 g
Carbs
40.3 g
Fat
9.6 g
