Key Lime Pie Chia Pudding – My Berry Forest


When Tiina shared with us her healthy key lime pie recipe we were so excited that we had to jump straight into the kitchen and give it a go. Needless to say, the outcome was amazing, so we’ve asked Tiina if we could share the recipe on the blog and we received a resounding yes…result! We hope you like this one as much as we do!

Key Lime Pie Chia Pudding_3



45 mins


45 mins

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Key Lime Pie Chia Pudding_2

Key Lime Pie Chia Pudding_1

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Serves: 2


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Pie “crust”

This pie crust recipe is enough for 4 key lime pie chia puddings (just freeze half of the crust for later)

¼ cup buckwheat groats 

⅓ cashews

6 pitted dates (if using medjool, 5 might be enough)

2 heaped tsp almond butter

⅛ tsp Ceylon cinnamon

Pinch of good quality salt (e.g.Himalayan)

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Whipped coconut cream

1 can chilled coconut milk (scoop out the creamy part)*SEE NOTES

1 tsp light agave nectar

⅛ tsp Bourbon vanilla powder

Pinch of spirulina

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Key lime chia pudding

1 ripe medium avocado

½ cup plant-based yogurt or curd (I used half Alpro Go On natural curd and half Alpro creamy natural yogurt)

3 heaped tbsp whipped coconut cream

1,5 tbsp chia seeds

1 tbsp lime juice

zest of ½ lime

2 tsp light agave nectar

few basil leaves

⅛ tsp (or adjust to taste) spirulina (+ drop of light agave nectar if needed)

Toppings: lime pieces and coconut flakes

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Key Lime Pie Chia Pudding_5

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Pie crust: Blend all pie crust ingredients until the dough can be rolled into a ball.

Roll into an even thin layer and put in the freezer for about 30 minutes.

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Whipped coconut cream: Scoop out creamy stiff part from the coconut milk can and using a hand mixer blend cream with the sweetener and vanilla until fluffy. Add a pinch of spirulina with a spoon and swirl it to make a pretty minty color.

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Key lime chia pudding: Blend all pudding ingredients well with a food processor or blender until smooth and creamy. Taste and add more sweetener or lime if needed.

Divide the pudding in half, and put the first half in the fridge.

Meanwhile, mix ⅛ tsp spirulina into the other half of the pudding. Taste and add more sweetener if needed. Put pudding into the fridge for about 10-30 minutes.

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Assembling the key lime pie chia pudding: Prepare the pie crust first by cutting the crust into tiny squares. I used about ½ of the crust for 2 puddings.

Take two small jars and start layering: 1.pie crust 2.pudding 3.pie crust 4.pudding 5.pie crust 6.coconut cream

Add lime pieces and coconut flakes on top and ENJOY!


*Preparation of the whipped coconut cream: keep a coconut milk can in the fridge at least overnight to separate the creamy part from the watery part. Use only the creamy part for the whipped cream.

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