Pistachio Chia Pudding
Deliciously simple, this pistachio chia pudding has a smooth and creamy texture with a sweet, nutty flavor.
Ingredients
- 1 can coconut milk 400ml full-fat (you can use a different milk, but the pudding will just be less creamy)
- 1 cup pistachios 150g*
- ¼ cup chia seeds
- ¼ cup maple syrup more or less to taste
- ¼ cup regular dairy-free milk or water
- 1 teaspoon matcha for color
- 1 teaspoon vanilla bean paste or vanilla extract
- pinch salt
Instructions
- Add all of the ingredients to a blender. Blend until smooth and creamy.
- Transfer the pistachio pudding into serving cups.
- Refrigerate for a few hours to give the chia pudding time to set and firm up. Or you can also enjoy right away!
- Top with vegan whipped coconut cream, fresh raspberries, and plenty of crushed pistachios.
Notes
- Milk: You can use other plant-based milks, but only full-fat coconut milk will give the ultra-thick and creamy texture.
- Pistachio prep: If possible, soak the pistachios in boiling water for 30 minutes before you need them; they’ll blend smoother this way.
- Blending: On the off chance that you don’t want to blend the chia pudding and prefer a chewier texture, make sure to stir the pudding twice before you chill it so that the chia seeds don’t sink to the bottom.
Nutrition
Calories: 1321kcalCarbohydrates: 113gProtein: 37gFat: 86gSaturated Fat: 22gPolyunsaturated Fat: 28gMonounsaturated Fat: 31gTrans Fat: 0.1gSodium: 54mgPotassium: 1862mgFiber: 28gSugar: 62gVitamin A: 965IUVitamin C: 13mgCalcium: 581mgIron: 12mg
Tried this recipe?Let us know how it was!