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Raspberry pistachio chia pudding with vanilla infused yogurt

Creamy raspberry pistachio chia pudding in vanilla-infused almond milk topped with vanilla yogurt, Bronte pistachios, and freeze-dried raspberries.
Prep Time10 minutes
Resting Time1 hour
Total Time1 hour 10 minutes
Servings 4
Calories:

Equipment & Tools

  • Large glass jar (850ml)
  • Whisk and a small spatula

INGREDIENTS
 

Chia pudding

  • 400 g almond milk
  • 45 g maple syrup (organic)
  • 1 tsp vanilla extract (pure)
  • 1 tsp vanilla paste
  • 90 g chia seeds (organic)

Flavors and toppings

  • 4 tbsp raspberry jam (seedless, homemade/organic: to mix with the pudding (Note 1))
  • 150 g yogurt (whole; organic)
  • 1 tsp vanilla paste
  • 4 tsp agave syrup
  • 1 tsp raspberry jam (seedless, homemade/organic: topping)
  • 4 tbsp freeze-dried raspberries
  • 2 tsp pistachios (raw; sliced; Bronte (Note 3))

INSTRUCTIONS

  • Gather all the ingredients.

Make the pudding

  • Add all the liquid ingredients for the chia pudding to a large glass jar and mix well.
  • To that mixture, add the chia seeds. Using the whisk mix to incorporate until there are no lumps. Scrape the sides of the jar and leave it on the counter for 10 minutes.
  • Using the whisk, mix again breaking up any lumps. Cover and let it sit in the fridge for at least 1 hour or overnight (Note 2).

Flavors

  • Take the chia pudding from the fridge and mix well. If it seems a bit lumpy add some more almond milk and mix until well incorporated. It should have a medium creamy consistency.
  • Take half of the chia pudding and transfer it to a clean bowl. Add the raspberry jam and mix until all the jam is evenly incorporated. Set aside.
  • Mix the yogurt, vanilla paste, and the agave syrup in a separate bowl or directly in the yogurt cup. Set aside.

Serving

  • Add ¼ of the chia pudding to the bottom of the serving cup.
  • Add ¼ teaspoon of the raspberry jam along the edge of the cup so that it is visible from the outside (there is no jam in the middle of the cup).
  • Add ¼ of the raspberry chia pudding.
  • Add ¼ of the yogurt mixture.
  • Crumble 1 tablespoon of freeze-dried raspberries and ½ teaspoon of pistachios on top.
  • Repeat with the other 3 serving cups and serve.

NOTES

  1. If you don't have any homemade raspberry jam, buy the raspberry jam that is seedless and has low sugar content. You can also take some fresh raspberries and just mash them up with some agave syrup or some unrefined sugar for an even fresher flavor. Do note that in this case, the chia pudding will be runnier/creamier as there is no thick jam consistency of the raspberries.
  2. If you need a very quick breakfast prepare the mixture before going to bed. This way the pudding is all ready in the morning and the chia seeds are properly hydrated.
  3. Bronte pistachios have a very bright green color, a nice round sweet taste, elongated shape with a pinkish-brown-green skin. Generally, they are very hard to find even if you are in Italy. I like to use them for special meals such as this one, where they can shine and really stand out.

* Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.