My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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Strawberry Lemon Chia Curd [no-cook!]

This recipe is part 1 of 2. Part 2 will be coming tomorrow. I figured I would give you a heads up so you can get all the ingredients for this first part today. Maybe you can even whip it up tonight? Just be sure you don’t eat it all because you’re going to need it tomorrow!

You with me?

Strawberry Lemon Chia Curd | #glutenfree #vegan

On with the show.

For probably the first time ever recorded in history I had a container of strawberries sitting in the fridge that were slowly going bad. Granted, it was 2lb container and they were already treading the line of being slightly too ripe when I bought them, but anyway, I bought them. I never pass on organic strawberry sales. Everrr!

Instead of sending the ruby red strawberries to the freezer I decided to use them in a recipe. It’s rare that fresh strawberries do anything other than go straight to my mouth.

Strawberry Lemon Chia Curd | #glutenfree #vegan

I knew I needed to make curd for Friday’s recipe and that’s when it hit me. Strawberry curd!

Is there such a thing? There must be.

After sifting through loads of recipes I was left with a bunch of notes but no real game plan. Did I want to make this vegan? Did I want to use egg yolks + butter? Did I want to use a mix of egg yolks + starch? Blah, blah, blah. #bloggerproblems

Strawberry Lemon Chia Curd | #glutenfree #vegan

I was skeptical of using only starch, but I also didn’t want to use 3-4 egg yolks just for some dang curd. I’m kind of egg crazy if you didn’t know.

And then I got to thinking about…

The mysterious + magical chia seed! Said to cure all of your ailments and halt polar ice cap melt. [I kid.]

Strawberry Lemon Chia Curd | #glutenfree #vegan

Can you make curd with chia seeds?

Why the heck not?

You can make chia pudding and chia seed jam, so why couldn’t you use these tiny gems to thicken up some curd? Guess what? You can!

And do you know what the best part is!?

You don’t have to cook the curd in a pot on the stove! All you have to do is blend the ingredients, pour into a jar, and throw the mixture into the fridge overnight. By morning you’ll have yourself a jar full of sweet + tangy chia curd. Strawberry Lemon Chia Curd to be exact.

The chia seeds [I used the white kind!] are used to thicken the mixture by absorbing most of the strawberry juice. The coconut oil helps add a bit more body to the curd, keeps it from having a slimy texture, and also helps to thicken since coconut oil hardens when chilled. The curd ends up perfectly smooth and the taste is extremely bright + fresh.

I’m pretty sure you are going to love it.

Strawberry Lemon Chia Curd | #glutenfree #vegan

Print this!

Strawberry Lemon Chia Curd gluten-free, vegan // yields ~12oz

  • 1 1/2 cups hulled + halved very ripe strawberries
  • 2-4 tablespoons agave nectar, or coconut nectar or honey [if not vegan]
  • 3 tablespoons softened unrefined coconut oil
  • scant 2 tablespoons lemon zest
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon + 2 teaspoons white chia seeds
  • 1 teaspoon black chia seeds

Combine all ingredients into your blender, starting with 2 tablespoons of sweetener. Blend on low working to high for about 20-30 seconds. Scrape the sides and blend on high for another 15-25 seconds until completely smooth. Taste and add more honey if desired.

Pour into a sealable jar and refrigerate for at least 4 hours or overnight. If the mixture became hot in your blender leave the lid off until it’s cooled down a bit. Keep stored in the fridge for about 10 days and use as a topping on pancakes, waffles, muffins, etc.

Notes: White chia seeds can typically be found bagged, right next to the black chia. You can also find “chia shots” that are mini packets of chia seeds if you don’t want to invest in a whole bag. I suggest buying two packets if you go that route. I mixed mostly white but a little black chia for the best color. Feel free to use all white or all black, but note with the black it will look quite a bit darker [but taste the same]. Be sure to use ripe + juicy strawberries. If they are hard and tart it won’t turn out nearly as well. No subs for the chia seeds. If you want your curd to fully set + hold its shape you could try adding in 2 teaspoons of arrowroot starch [or corn starch] and simmering in a pot while stirring frequently for 5-8 minutes.

Strawberry Lemon Chia Curd | #glutenfree #vegan

Now all you have to do is hold your pants on until tomorrow and keep this in your fridge! Mmmk?


Reader Comments (22)

This is SO COOL.
Chia seeds are a real powerhouse. Now, since all seeds kinda behave the same I wonder if this would turn out as well with flax or psyllio seeds...but even if it did it would probably taste awful, so no.

Is it grainy at all once it sat in the fridge overnight?
May 8, 2014 | Unregistered CommenterValentina @Hortus
Chia seeds are pure magic I tell ya! Love this.
Oh my!! Loving this idea, friend! Looks great!
May 8, 2014 | Unregistered CommenterShel@PeachyPalate
I recently dived into the chai seed revolution... I saw it here first.... so this is now on my list.... mmm strawberries
oh man these photos are pretty! and YAY FOR CURD!!
May 8, 2014 | Unregistered Commentermolly yeh
i have never made curd in my life before but now im tempted to...
May 8, 2014 | Unregistered Commenterdixya
I love curd dearly, but I hate having to use a bunch of eggs yolks, and cook it on the stove. I was so happy when I found a microwave recipe that used whole eggs, but I think this no-cook variety totally beats that!
Those blogger probs….I can so relate to!
This is probably a silly question but I've never heard of curd... what is it? Do you use it like jam or jelly?
May 8, 2014 | Unregistered Commenterananda
This sounds so cool and delicious, I can't wait to see what you will do with it!!
May 8, 2014 | Unregistered CommenterAshley
I have been playing with the idea of a vegan curd using chia and I'm so excited to see that you've made one! Looks delicious, definitely putting strawberries on my shopping list and making this :)
May 8, 2014 | Unregistered CommenterChristine
@Valentina - It would probably work with flax but as you said I don't think the flavor would be that great. :) It wasn't grainy at all after chilling overnight, but I first tried this recipe with 2.5T chia and it was a bit grainy, so I lowered to 2T.

@Molly - Thanks a bunch, Molly!

@Dixya - This definitely isn't real-deal curd but it's similar and pretty delicious! Let me know if you try it!

@Molly - Interesting about the microwave version. I hope you love this no-cook method! Let me know if you give it a go.

@Ananda - It's like a smooth jelly of sorts I suppose, but it's typically thickened with egg yolks and butter and cooked on the stove. The texture is kind of in between pudding and jello and is typically used as a filling in desserts but it can definitely be used like jam! Lemon curd is probably the most traditional and common type you'll find. Some recipes will turn out more "set" and thick than others but it's usually a bit softer then jelly in my experience.

@Christine - Yay for chia! Enjoy!
May 8, 2014 | Registered CommenterAshley
I've been dying for some lemon curd but didn't want to do the whole egg + cooking thing. You've answered my wish!
May 8, 2014 | Unregistered CommenterCarissa
@Carissa - If you're going to attempt lemon curd without the strawberries I'm not sure this will work as well. The strawberries add a lot of thickness and with just lemon juice I don't think the chia will thicken the mixture enough. You could try using more chia, but it may become grainy. Just wanted to point that out! :) Heating may help as well to cook down some of the liquid and adding some starch.
May 8, 2014 | Registered CommenterAshley
YOU ARE A GENIUS!!!!! There have been soooooo many times when I wanted to make a fruit tart/something else with curd and just didn't want to spend a bunch of egg yolks on some dumb curd. I will be trying this most definitely and I cannot WAIT for the recipe tomorrow!! I am seriously so, so excited about this!!
May 8, 2014 | Unregistered CommenterErika
This looks so good I think it would just get spooned into my mouth. Curious about the reason for hulling the strawberries? Is it to remove bitterness?
Whoa, what an amazing idea! I can't wait to see what you're making with this curd. A filled cake? Smoothies? Some sort of yogurt parfait concoction? I can't wait!
May 8, 2014 | Unregistered CommenterEileen
YUM! This looks delicious. I absolutely love the color. Your pictures just pop off the page today! Unfortunately, berries are far from being in season here in Washington. We have at least another month to go. :( Maybe I could finagle this into a rhubarb curd... hmmm! Either way, you best believe I'm going to be making this when strawberries arrive! Also, my guess is that this is going to be used in a filled doughnut tomorrow! :)
May 8, 2014 | Unregistered CommenterRebecca
I am always buying big packages of strawberries and then forgetting to use them up in time. Now I can't wait to use them to make this. Yum!
wow, yumm! thank you for posting!
May 11, 2014 | Unregistered Commenteramy
@Erika - Hope you love this no-egg variation!

@Katie - Yes, to keep it sweet and also to keep it as red/pink as possible. :)

@Eileen - It would be an awesome topping for a vanilla pound cake or similar. Yummm

@Rebecca - Thanks for your kind words, Rebecca! Strawberries aren't in season yet here in Colorado, so I guess I've been enjoying them from California. :) Too hard to resist!
May 11, 2014 | Registered CommenterAshley
What do I use this on
May 12, 2014 | Unregistered CommenterSaniel

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