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Raspberry & Lemon Curd Chia Puddings

October 29, 2017


I absolutely love lemon curd. It's not something you come across of often when you follow a Paleo diet. That was until a well known Paleo blogger I admire greatly, the talented PaleOMG made a Paleo suitable version. You probably already follow her but if not you should. Anyway, I urge you to make a batch of this delicious golden lemon curd because then you can make these delicious lemon & raspberry chia pudding snack pots. Any left over lemon curd and raspberry puree can be used to top coconut yoghurt, stirred through porridge or spread over Paleo scones.



Serves 2




Chia Pudding:


30g chia seeds

1 cup almond milk

2 tbsp dairyfree yoghurt 

1 tsp vanilla extract 


Lemon curd -Try PaleOMG recipe 


Raspberry Puree:


1 punnet fresh or frozen raspberries, save a few for decoration 

1 tbsp Water

Honey or stevia optional 




Fresh raspberries

Paleo granola

Lemon zest





  1. Make the raspberry puree, by placing the raspberries into a small saucepan over a medium heat along with the water and honey. Stir and breakdown the strawberries until you are left with a berry puree. The longer you reduce the puree the thicker it will become. Once it has reached a syrupy consistency remove from the heat and set aside to cool.

  2. Next, make the chia seed pudding by placing the chia seeds, almond milk, yoghurt & vanilla into a bowl and stir until well combined. Set aside and leave to thicken. This will take about 10-15mins alternatively make the day before and leave covered in the fridge overnight.

  3. Once the puree has cooled, divide the chia pudding between two bowls. glasses or jars. Then top with a layer of lemon curd, then a good spoonful of raspberry puree. Finish off with a few fresh raspberries, a sprinkle of granola and a dusting of lemon zest.

  4. These will keep in the fridge in an airtight jar for around 4-5days.

  5. Any left over raspberry puree can be used to make my Raspberry Ripple Porridge




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