Lemon Lavender Lucuma ‘cheesecake’ Chia Pudding

Prep Time 10 min
Total Time 10 min
Serves 4
1 1/2 cups almond or coconut milk
1 tsp culinary lavender (e.g. Bart Lavender)

1 TBS lucuma powder
1/3 cup The Chia Co. chia seeds
1 ½ TBS pure maple syrup
1 TBS lemon juice
1 tsp lemon zest

Optional for serving: your favorite yogurt, granola, lemon zest

Heat almond or coconut milk on the stove top.

Once warm, turn off the heat and add the culinary lavender to the pot. Cover and allow to steep for 15 minutes.

Pour the liquid through a fine mesh strainer to collect lavender flowers.

Add the nut milk, maple syrup, lucuma, lemon juice, lemon zest, and chia seeds to a jar. Allow to sit for 20 minutes, whisking every 5 minutes. Place the pudding in the refrigerator and store for several hours or overnight.

To serve, layer the chia pudding with your favorite yogurt and granola and top with more lemon zest.

Store leftovers in the fridge for up to one week.