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Blueberry Lavender Cheesecake Chia Pudding
Ingredients
Units
Scale
Chia Pudding
- 1/2 cup chia seeds
- 1–1/4 cups non-dairy milk of choice
- 1/2 cup coconut yogurt (I used culinary blueberry lavender)
- 1/4 cup wild blueberries
- 1/2 tsp dried lavender or 1–2 drops lavender essential oil
- 1 tsp vanilla extract
- 3 tsp honey
- Center
- 1 cup crushed graham crackers
Cheesecake Cream
- 1 1/2 cups raw cashews (soaked overnight)
- 1 tsp vanilla extract
- 1 Tbsp lemon zest
- 1/4 cup lemon juice
- 1 Tbsp melted coconut oil
- 1/2 cup honey
- 3/4 cup coconut yogurt (I used culinary blueberry lavender)
- 1/4 tsp sea salt
- 2–3 drops of high-grade lavender essential oil
- 1/4 cup wild blueberries
Instructions
- First, blend everything for the chia pudding mixture together but the chia seeds.
- Ad the chia seeds to the mixture in a large jar, shake, and place in the fridge to set overnight.
- The next day take all the ingredients for the cheesecake layer into the blender and blend till completely smooth, could take up to 5-6 minutes.
- Next take small, single serve jars and fill halfway with the chia pudding, sprinkle of the graham crakers and then top with the cheesecake layer.
- Place in the fridge for at least 3-4 hours or overnight to set.
- Enjoy! 🙂 can be stored in the fridge for about 3-4 days and the freezer for 2-3 weeks.
