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Strawberry Maca Chia Pudding with Lemon Cream

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several jars filled with a close up of Strawberry Maca Chia pudding

~ raw, vegan, gluten-free ~

In my book, strawberries and lemon play well together.  Sweet and tart.  This recipe is quite versatile .. want to enjoy it for dessert?  Call it a pudding.  Want to have it for breakfast?  Call it a porridge.

Want it for a snack?  Call it “The-I-am-starving-I-need-food-please-get-out-of-my-way” snack. Lol,  There are really so many wonderful things to say about the ingredients used in this treat, but I am going to narrow it down to just one today.

Did you know that chia seeds are a wonderful source of Omega-3 & Omega 6-Fatty Acids? They have eight times more Omega-3 fatty acids than salmon—nearly 5,000 milligrams per ounce—which is one of the most concentrated sources of Omega-3 in any food.  It also contains high amounts of Omega-6.

Everyone needs to consume these Essential Fatty Acids in their diet because these EFAs build new cells and regulate various processes throughout the body.

In addition to boosting heart health by supporting lower cholesterol and reducing blood pressure, omegas are key to healthy skin, hair, and nails.

Talk about a super-duper seed!  Or more like a super-duper… pudding… or porridge or an  “I-am-starving-I-need-food-please-get-out-of-my-way” snack! I hope you enjoy this quick and easy recipe. Many blessings, amie sue

a close up of Strawberry Maca Chia puddingIngredients:

yields 6 cups – I made 8 ( 8 oz ) jars

Strawberry pudding:

Lemon Cream:  yields 2 cups


Strawberry pudding:

  1. In the blender combine the coconut cream, almond milk, 1 cup strawberries, maca, stevia,  and salt.  Blend until the berries are pureed into the batter.
  2. While the blender is running, slowly feed the chia seeds in so they don’t clump up.
  3. Add the remaining 1 cup of strawberries and pulse for 10 seconds, leaving chunks of berries.
  4. Allow the mixture to sit for 20 minutes so the chia seeds can thicken everything up.
  5. Pour into jars and place in the fridge to firm up.  This is a good time to make the Lemon Cream.

Lemon Cream:

  1. After soaking the cashews, drain and rinse.  Don’t skip the soaking process; it helps to release phytic acid which is hard on the digestive system and to soften the nuts which will help in achieving a smooth cream.
  2. In the blender combine the cashews, coconut oil, milk, maple syrup, lemon juice, and salt.  Blend until smooth and creamy.  Stop the machine occasionally to test for grittiness.  Keep blending till you no longer feel grit.
  3. Place the cream in a ziplock bag or piping bag.  This will give you control as you pipe it over the pudding.
  4. Remove the pudding from the fridge and pipe the cream on top.  Serve right away or cover and keep in the fridge for 3-5 days.

Strawberry Maca Chia pudding photographed on barn wood with my midori planner

Strawberry Maca Chia pudding photographed on barn wood with a white rose on top

raw strawberry pudding in a mason jar topped with lemon cream that is dairy free

23 thoughts on “Strawberry Maca Chia Pudding with Lemon Cream

  1. Janel says:

    I cannot have cashews (or almonds or sesame seeds or peanuts). Could you recommend a substitute for the cream, please?

    • amie-sue says:

      Janel, For this recipe, since I used almond milk in the pudding, you could just use more coconut cream but thinned a bit, water, or coconut water. As far as the cream goes you can try raw coconut butter in place of the cashews. Have a great day, amie sue

  2. susana says:

    hi, can you grind the chia seeds first so you would not feel the seeds? thanks

  3. Carol says:

    Hi Amie Sue

    This looks delicious and simple. I am going to make this today. Thank you so much.
    God Bless :o)

    • amie-sue says:

      Enjoy Carol and keep me posted how it goes. Have a great day, amie sue

      • Carol says:

        Amie Sue
        I made this today but without the cream topping. I ground the chia seeds and made a vitamix pitcher full of healthy goodness. I will be drinking mine. Just had a giant glass full.
        You rock !!! Amie Sue :o)
        A million thanks.

  4. Gina says:

    Hi Amie Sue,
    I just made this (while wearing my aby on a carrier), and eating it as I type. I did not have coconut cream so used raw coconut butter and added more almond milk and used hand held blender. Clean up was easy. OMG! This is delicious! Creamy, crunchy, chunky, sweet & tart. My much tanks you! This can be excellent baby food when she’s ready for solid food in 3 months. I’m going for seconds now :-)

    • amie-sue says:

      Good afternoon Gina… your too cute. I can just see you in all this. hehe I am so happy that you enjoyed this recipe. And yes, it will be great for your little gem once she is old enough to eat. So good to hear from ! Blessings, amie sue

  5. Grace says:

    Awesome! made this dessert yesterday and it was very good. My children kept saying, and there is no dairy in here??
    I am amazing at all your wonderful creations, thank you :)

    • amie-sue says:

      Your welcome Grace. I am so thrilled that you all enjoyed this recipe. How old are you children? What a blessing that they enjoyed it so much. :) Thank you for sharing this with me. amie sue

  6. Margie says:

    Hi Amie Sue,

    Make this last night, could not stop eating it. So yummy!! Many Blessings…

    • amie-sue says:

      I am happy to hear that you enjoyed it Margie. :) Thank you for sharing that with me. Have a great afternoon, amie sue

  7. Margie says:

    “Made” this last night :)

  8. BJ Kochendorfer says:

    I made this and it was a huge hit! I think the combo with the Lemon Creme makes it. I will make it again and again and again. Thanks, Amie-Sue, I don’t know how you come up with all this deliciousness.

    • amie-sue says:

      Oh thank you BJ… I loved hearing that. So glad that you found another recipe to keep handy to include into your daily menu! Thank you for sharing. :) amie sue

  9. Karen Helena says:

    I made this and it’s delicious! I’m super excited because I hadn’t yet found a chia seed pudding recipe I liked and I know how healthy they are for me. Thanks!

    • amie-sue says:

      Your welcome Karen. I am thrilled that you like it and that it brought chia back into your life, in a positive way. :) Have a terrific day, amie sue

  10. Tolo says:

    Hello Amie-Sue,

    Firstly, I absolutely love your site, and send blessings as I make some of your delightful dishes. :)

    The pudding is delish, however a little sweet for my taste. What do you suggest I use to counter the sweetness of the Stevia?

    Many thanks,

    • amie-sue says:

      Thank you Tolo. :) I am thrilled that you are enjoying my site. You can try adding a little lemon juice, the sour might balance out the sweetness. Start with 1 tsp and work up as needed. Have a wonderful evening, amie sue

  11. Rebeca says:

    Hi there! I am sugar free so can I use Stevie instead of the maple syrup? What would the conversion be? (Also avoiding dry fruit at the moment) thank you have been looking all over for a cashew lemon cream to top my chia pudding!

    • amie-sue says:

      You sure can Rebeca. I don’t have an easy conversion. Stevia is either well liked or hated and each person can tolerate certain amounts so I just suggest to add a little and keep taste testing until it hits the right note for you. :) Blessings, amie sue

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