Key Lime Pie Chia Pudding (2024)

Home » Recipes » Desserts » Key Lime Pie Chia Pudding

Jump To Recipe 16 reviews posted May 29, 2020 by Jessica Hoffman

This Key Lime Pie Chia Pudding is easy to make and amazingly delicious! This no-bake recipe is naturally vegan, gluten-free and paleo-friendly for a treat everyone can enjoy!

I call this key lime pie chia pudding a “treat” but truth be told it’s honestly so healthy it can be enjoyed for breakfast or any time of day.

It’s made with a creamy chia pudding bottom, and topped off with a cashew-cream key lime mousse that’s loaded with protein, healthy fats and just a small amount of maple syrup for sweetness.

Are chia seeds healthy?

Oh yes they are! In fact, chia seeds have 11 proven health benefits to them, including being high in fibre, and loaded with antioxidants. Many people view chia seeds as the ultimate “superfood.”

How long will this chia pudding last in the fridge?

Chia pudding can last up to a week in the fridge, especially if you are using freshly made almond milk or nut milk. Though I find chia pudding tastes best if enjoyed within 3-4 days.

Make sure to cover this recipe when storing it in the fridge so the key lime mousse doesn’t dry out!

How to make key lime pie chia pudding

Key lime pie chia pudding is a delicious way to enjoy chia pudding that is a little more “exciting” than your average chia pudding recipe. Here’s how to make it:

1. Mix the chia seeds, almond milk and other pudding ingredients together in a bowl then place in the fridge for at least 2 hours to set.

2. Blend soaked cashews, coconut milk, maple syrup, lime juice & zest and matcha powder together in a blender or food processor until smooth and creamy.

3. Divide the chia pudding between jars and top with the key lime mousse mixture. Place in the fridge to set for 2 hours.

Tips for making this key lime chia pudding perfectly

Let you chia seeds sit for a minimum of 2 hours, or overnight in the fridge. You *can* make chia pudding if you let it sit for 30 minutes to an hour, though the chia seeds will really absorb the liquid if you let them sit longer and be a much better texture.
Use key limes rather than regular limes in the recipe if you can get your hand on some. (or a combination of both) Key limes taste different than regular limes and are delicious!
When making the key lime mousse, scape down your blender several times as your blending to make sure there are no little lumps left.

More chia pudding recipes to try

Lemon Meringue Pie Chia Pudding
Banana Cream Pie Chia Pudding
Snickers Chia Pudding

If you tried thisKey Lime Pie Chia Puddingor any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along onPinterest,InstagramandFacebookfor even more deliciousness!

Key Lime Pie Chia Pudding

5 Stars4 Stars3 Stars2 Stars1 Star5 from 16 reviews

Author: Jess
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 mins
Yield: 4 servings 1x
Category: Dessert, Snack
Method: Blend
Cuisine: American

Print Recipe

Description

a healthy chia pudding that tastes just like a key lime pie!

Ingredients

Scale

chia pudding

4 tbspchia seeds
1 cups almond milk
zest of 3 key limes (or 1 regular lime)
2 tbspmaple syrup
1/4 tspvanilla extract

key-lime pudding layer

1/2 cup raw cashews, soaked in hot water for 1 hour then drained
6 tbspcoconut milk(full-fat from a can)
2 tbspmaple syrup
1/4 cup key-lime juice (or lime juice)
zest of 2 key-limes (or 1 regular lime)
1/2 tsp matcha powder for colour (optional)

Cook ModePrevent your screen from going dark

Instructions

Mix the chia seeds, almond milk, key lime zest,maple syrup, andvanilla extracttogether in a bowl. Whisk for 30 seconds until everything is well combined.
Place in the fridge and allow to firm up for 2 hours or overnight.
Add the cashews to a blender or food processor with thecoconut milk,maple syrup, lime juice, lime zest, and matcha powder. Blend until completely smooth. (You may need to scrape down the sides a few times as you blend.)
Spoon the chia pudding evenly into 4 little jars. Pour the lime mousse mixture on top of the chia pudding.
Place in the fridge and let set for 2 hours before eating.

Notes

Let your chia pudding sit for at least 2 hours so it really absorbs the liquid and becomes a nice pudding-like texture.

If you can’t find key limes you can use regular limes in this recipe, though I highly recommend key limes for their delicious flavour!

You can use either a blender, food processor magic bullet to make the key lime mousse. Anything that will blend it up.

Store these chia puddings covered in the fridge for up to a week.

Nutrition

Serving Size: 1/4 of the recipe
Calories: 250
Sugar: 14g
Fat: 13g
Saturated Fat: 5g
Carbohydrates: 26g
Fiber: 7g
Protein: 6g

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

Breakfast Chia Desserts Gluten Free Grain-free Recipes Refined sugar-free Snacks Spring Summer Vegan Vegetarian

posted by Jessica Hoffman on May 29, 2020 (updated January 1, 2022)

55 Comments Leave a Comment »

« Previous PostKung Pao Cauliflower

Next Post »Healthy Strawberry Rhubarb Crisp

55 comments on “Key Lime Pie Chia Pudding”

Lori — April 13, 2024 @ 11:20 am Reply

Excellent! Delicious with right amount of lime taste. Best chia seed recipe I’ve ever tried. Thank you!!!
- Jessica Hoffman — April 16, 2024 @ 3:52 pm Reply
  
  So happy you enjoyed it Lori!!
Pauline Maddox — July 31, 2023 @ 6:20 am Reply

This was excellent!!!
- Jessica Hoffman — July 31, 2023 @ 8:54 am Reply
  
  Thanks Pauline! glad you enjoyed it!
Doreen — April 1, 2023 @ 12:38 pm Reply
See Also
Garlic Butter Steak and Potatoes Skillet Perfect Skirt Steak Marinade with Chimichurri Recipe Lemon Garlic Butter Chicken and Green Beans Skillet Easy Whiskey Fudge with Sweetened Condensed Milk

The absolute best chia pudding recipe! Easy and delicious.
- Jessica Hoffman — April 4, 2023 @ 4:58 pm Reply
  
  Happy you loved it 🙂
Jodie Quiroga — January 24, 2023 @ 9:11 pm Reply

Could maple syrup be replaced with honey or something else?
- Jessica Hoffman — January 30, 2023 @ 4:45 pm Reply
  
  You can use honey or agave!
Teri — September 28, 2022 @ 1:15 pm Reply

I love this recipe. I have made several chia puddings in the past and hated them all so I was tempted not to try this one. I’m so glad I did. I will make this again for sure. Not only does it taste good but it’s a great source of vegan protein. I used Ripple unsweetened vanilla pea protein milk and added an extra tablespoon of chia seeds because it seemed a little loose after an hour. It may have set up firmer but I’m a bit impatient and I didn’t mind the extra protein. It turned out fantastic. I have a lime tree and am always looking for vegan recipes to use them in and this is definitely a keeper.
- Jessica Hoffman — October 4, 2022 @ 10:05 am Reply
  
  So happy you found a chia pudding you love! 🙂
Jeannine — June 25, 2022 @ 10:07 pm Reply

This looks amazing. Can I substitute oat milk for almond milk? I can’t eat almonds but love anything key lime.
- Jessica Hoffman — June 28, 2022 @ 12:05 pm Reply
  
  Yes!
Helen — May 21, 2022 @ 6:20 am Reply

I also add a little cream just before eating
- Jessica Hoffman — June 1, 2022 @ 11:50 am Reply
  
  Happy you enjoyed Helen 🙂
Helen Hawes — May 21, 2022 @ 6:16 am Reply

I first had chia pudding in a glass at breakfast time, when my mother and I visited the country “ICELAND” we found it delicious, I have since bought chia seeds from Holland and Barrett and enjoyed my pudding… but definitely will make this Key Line variation.. sounds delicious.. also the mango looks very tasty.
Thank you
- Jessica Hoffman — June 1, 2022 @ 11:51 am Reply
  
  Thanks Helen!
Rania — March 15, 2022 @ 11:33 am Reply

What an amazing recipe! I doubled it and the family loved it! Refreshing and healthy. Definitely a keeper!
- Jessica Hoffman — March 17, 2022 @ 9:49 am Reply
  
  Glad you enjoyed it 🙂
Anvi — February 24, 2022 @ 5:27 am Reply

Can I replace matcha with something else? I can’t wait to try 😊
Thanks!
- Jessica Hoffman — March 3, 2022 @ 3:52 pm Reply
  
  Hi Anvi, you can leave out the matcha if you like! Just keep in mind this is what gives the green colour, so yours may not look so green! (They’ll still taste great though 🙂 )
Cindy — February 20, 2022 @ 7:35 pm Reply

Heavenly! Didn’t have any maple syrup so used a couple of dates for sweetness. Colored up with a little wheatgrass juice powder. Can’t wait to try other citruses and maybe berries when they are in season. Thank you for sharing 🙂
See Also
Peanut Butter Greek Yogurt Bites
- Jessica Hoffman — February 21, 2022 @ 2:13 pm Reply
  
  Great idea to sweeten it with dates as a substitute for maple syrup! Glad you enjoyed 🙂
Alexis — February 27, 2021 @ 6:15 pm Reply

Has anyone tried using almonds in place of cashews?
- Jessica Hoffman — February 28, 2021 @ 10:26 am Reply
  
  Hi Alexis, Almonds won’t work well in place of cashews. Raw cashews can be replaced with raw macadamia nuts
ashley — January 2, 2021 @ 10:57 pm Reply

I love this recipe!
The one hiccup I ran into was getting the top layer to thicken. For some reason, it stayed thin and never solidified (but still tasted great). I’m wondering if I didn’t blend my cashews enough, or perhaps should have let them soak longer but am curious if anyone else ran into that problem.
Thanks Jess!
- Jessica Hoffman — January 3, 2021 @ 7:15 pm Reply
  
  Hi Ashley! Glad you enjoyed the recipe! For the cashew topping it might be because the cashews weren’t blended enough, or the brand of coconut milk could be the culprit. I’ve come across a few brands that are more runny than others.
Natalie — August 20, 2020 @ 1:00 pm Reply

Holy Moly is all I have to say! This was amazing! My key lime layer was a bit tart and thin so I added more cashews and a few drops of liquid stevia. I topped with chopped walnuts and raspberries. Out of this world. I will share on my fb page Health Froze Over. I will double or triple the recipe next time. Thanks for the awesome recipe.
- Jessica Hoffman — August 25, 2020 @ 7:52 am Reply
  
  Thanks for the review Natalie! Happy you enjoyed the recipe!
Danielle Martin — August 1, 2020 @ 5:35 pm Reply

This looks like a perfect way to use the chia seeds that have been in my fridge for some time! Love the idea of having 2 layers with different textures.
- Jessica Hoffman — August 3, 2020 @ 8:41 pm Reply
  
  Thanks Danielle! Hope you enjoy the recipe!
Katherine Lin — July 19, 2020 @ 8:23 am Reply

I love chia puddings but have not really tried a topping like this before. Was pleasantly surprised with how much I enjoyed it! It’s such a good brekkie/snack for a summer’s day with the tanginess of the lime!
- Jessica Hoffman — July 19, 2020 @ 1:01 pm Reply
  
  Thanks Katherine! Glad you enjoyed 🙂
Hailey Meekins — July 10, 2020 @ 1:12 pm Reply

I made this as a special weekend treat at home. Let me tell you, this recipe is great for several reasons. It feels indulgent and satisfies that side of you that needs a treat, but when you look at all the components that actually go into it, you can still feel pretty good about what you’re putting in your body. So few recipes actually accomplish this for me, so I have to commend Choosing Chia. Also, my husband really doesn’t have a sweet tooth, and usually couldn’t care less for sweeter dishes, but he ate two servings of this in one sitting! I was incredibly surprised at how well this went over with him. We both mentioned this was a recipe we would serve for guests -due to the taste as well as the visual factor. However, I can also see that this recipe has the kind of vibe where if you prepared it in advance and just wanted to eat it for breakfast by yourself then you could do that too. The one thing I will likely change next time is I will make the base chia pudding a little thicker, but that is just my personally texture preference. This was the first recipe I tried from Choosing Chia and it made a great impression! I’ll be back.
- Jessica Hoffman — July 10, 2020 @ 4:30 pm Reply
  
  Hi Hailey, I’m so glad you enjoyed the recipe! These chia puddings are definitely great as a dessert, snack and breakfast too! 🙂
Glorianna — June 26, 2020 @ 9:37 am Reply

I just made this and it tastes sooo good!
- Jessica Hoffman — June 28, 2020 @ 3:59 pm Reply
  
  Glad you enjoyed Glorianna!
Linda Wilson — October 8, 2019 @ 5:08 pm Reply

Oh my goodness, I just made this recipe, and it is so delicious!
If you are contemplating whether to try it, please do – you
won’t be disappointed. Thank you Choosing Chia!
- Jess — October 9, 2019 @ 6:16 pm Reply
  
  Hi Linda, thank you for the review! So happy you loved the recipe 🙂
Karyn Colella — September 6, 2019 @ 3:03 pm Reply

Jess, I made this key lime pie recipe for a special occasion…. and oh, my goodness, is it delicious! Everyone loved it.
I kept your recipe the same but added some layers. On the bottom of the jars, I pressed in a Paleo ‘crust’ or cashews and honey I add run through a food processor a couple of pulses. Then I added your two layers. Next I added a layer of coconut whipped cream. And on the very top I put a little lime zest. I used small jars and kept the layers small, and it was the perfect amount of everything!
- Jess — September 7, 2019 @ 3:50 pm Reply
  
  Hi Karyn, that sounds AMAZING!! So glad you enjoyed the recipe!
Sandy Vizzone — August 6, 2019 @ 10:42 pm Reply

what size jar did you use for this?
- Jess — August 7, 2019 @ 1:27 pm Reply
  
  Hi Sandy, these jars hold about 1/2 cup but you can use any jar or cup you like.
Audrey — June 26, 2019 @ 3:02 pm Reply

Thank you! We have a new favorite in our house. Great to prep Sunday night for work breakfasts throughout the week.
- Jess — June 26, 2019 @ 4:16 pm Reply
  
  Hi Audrey, thank you for the review! Glad you enjoyed this recipe! Such a great idea to have it ready for the week ahead 🙂
irene — June 14, 2019 @ 7:29 am Reply

I have been taking chia seeds mixed with lemon and honey. This is definitely more healthier. Thank you for sharing!
- Jess — June 14, 2019 @ 11:37 am Reply
  
  Hope you enjoy the recipe! Drinking chia seeds in some lemon water is a great way to enjoy them too and add some fibre and omegas into your diet!
Shivani Raja — June 7, 2019 @ 1:11 pm Reply

Jess! Your photography never ceases to amaze me. Thank you so much for being a constant inspiration to me! p.s. cashew mousse on chia pudding sounds INCREDIBLE!!
- Greta — June 24, 2019 @ 12:55 am Reply
  
  My cashew mousse curdled when i blended…is that common and what did i do wrong?
  - Jess — June 24, 2019 @ 11:40 am Reply
    
    Hi Greta, that is not common. It may have to do with the brand of coconut milk you are using. Some coconut milk brands are not as emulsified as others and can end up a little chunky. I like the Thai kitchen brand, Native forest brand, and I’ve heard the trader joe’s brand is good too.
Sarah | Well and Full — June 6, 2019 @ 12:49 pm Reply

This chia pudding looks so refreshing and delicious! 🙂
- Jess — June 6, 2019 @ 9:45 pm Reply
  
  Thanks so much Sarah!
Cassie — June 5, 2019 @ 10:46 pm Reply

Yes, I adore chia seeds! Normally I am not the biggest chia pudding fan, but this one looks beautiful and so flavorful! Key lime can’t be more perfect for this season. I’ve seen people add chia pudding on top of oatmeal and smoothies as well, so perhaps this recipe can actually work invertedly where you take a key lime flavored base such as this layer or a key lime flavored smoothie, and then integrate the chia pudding as a topping!
Florida Rojas — May 7, 2019 @ 11:51 pm Reply

delicious dessert and healthy.
- Jess — May 9, 2019 @ 4:58 pm Reply
  
  Thank you! Glad you enjoyed the recipe!
Cyndy — August 12, 2017 @ 7:34 pm Reply

Wonderfully refreshing. Definitely worth the effort.