Raspberry Rose Pistachio Chia Pudding Recipe

Introduction

This Raspberry Rose Pistachio Chia Pudding is a delightful and elegant treat that combines floral notes with nutty crunch and juicy berries. It’s a refreshing, nutrient-packed breakfast or dessert that’s easy to prepare and sure to impress.

Ingredients

• 2 1/4 cups unsweetened vanilla almond milk, divided
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon rosewater
• 1/2 cup chia seeds
• 1/4 cup roasted salted pistachios, plus extra for topping
• 1/2 cup raspberries, plus extra for topping
• dried rosebuds for garnish (optional)

Instructions

1. Step 1: Place the pistachios in a food processor and blend until very finely ground and dust-like. Transfer to a medium mixing bowl. Add the raspberries and 1/4 cup of the almond milk to the food processor and blend until smooth. Pour this into the bowl with the pistachios.
2. Step 2: Add the remaining almond milk, honey, vanilla extract, and rosewater to the pistachio and raspberry mixture. Whisk thoroughly to combine.
3. Step 3: Stir in the chia seeds and whisk again to distribute evenly. Pour the mixture into a sealed container and refrigerate for at least 6 hours or overnight to allow the pudding to thicken and set.
4. Step 4: When ready to serve, layer the chia pudding with additional raspberries and chopped pistachios. Top with extra raspberries, chopped pistachios, a drizzle of honey, and garnish with dried rosebuds if desired.

Tips & Variations

• For a creamier texture, use full-fat coconut milk instead of almond milk.
• If you prefer less sweetness, reduce the honey or substitute with maple syrup or agave nectar.
• Add a squeeze of lemon juice to brighten the raspberry flavor.
• To make it vegan, replace honey with a plant-based sweetener.

Storage

Store the chia pudding in a sealed container in the refrigerator for up to 3 days. Stir before serving if separated. It can be enjoyed cold straight from the fridge or allowed to sit at room temperature for a few minutes. Garnish fresh just before serving for best presentation and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of nuts instead of pistachios?

Yes, you can substitute pistachios with almonds, walnuts, or cashews. Keep in mind that the flavor and texture will vary slightly depending on the nut used.

Is it necessary to use rosewater?

Rosewater adds a lovely floral note that complements the raspberries, but if you don’t have it, you can omit it or replace it with a small amount of orange blossom water or a few drops of almond extract.

Raspberry Rose Pistachio Chia Pudding Recipe

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★★★★★

4.6 from 51 reviews

• Author: Aiden
• Total Time: 6 hours 10 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Raspberry Rose Pistachio Chia Pudding is a delicate and refreshing no-cook dessert that combines the floral notes of rosewater with the crunch of roasted pistachios and the natural sweetness of raspberries. Blended smoothly with almond milk and lightly sweetened with honey, this pudding is perfect for a nourishing breakfast or a light, elegant snack.

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Ingredients

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Liquid and Flavorings

• 2 1/4 cups unsweetened vanilla almond milk, divided
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon rosewater

Seeds and Nuts

• 1/2 cup chia seeds
• 1/4 cup roasted salted pistachios, plus extra for topping

Fruits and Garnish

• 1/2 cup raspberries, plus extra for topping
• Dried rosebuds for garnish (optional)

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Instructions

1. Grind Pistachios and Blend Raspberries: Place the roasted salted pistachios in a food processor and blend until they become a very finely ground, dust-like texture. Transfer to a medium mixing bowl. Add the raspberries along with 1/4 cup of almond milk to the food processor and blend until smooth. Pour this raspberry puree into the mixing bowl with the ground pistachios.
2. Mix and Whisk Pudding Base: Add the remaining almond milk, honey, vanilla extract, and rosewater to the bowl with pistachios and raspberries. Whisk thoroughly to combine all ingredients evenly. Then add the chia seeds and whisk again to ensure they are well distributed throughout the liquid mixture.
3. Refrigerate to Set: Pour the pudding mixture into a sealed container and refrigerate for at least 6 hours or overnight. This resting time allows the chia seeds to absorb the liquid and thicken into a creamy pudding texture.
4. Assemble and Serve: Once the pudding has set, layer it in serving glasses or bowls with extra raspberries and chopped pistachios. Drizzle a little honey over the top and garnish with dried rosebuds if using, to add an elegant floral touch.

Notes

• You can substitute maple syrup or agave nectar for honey to make this recipe vegan.
• For a less sweet pudding, reduce the honey or omit it entirely.
• Use fresh pistachios to enhance the flavor; roasting and salting add nice depth but can be adjusted to taste.
• The pudding can be stored in the refrigerator for up to 3 days.
• Dried rosebuds are optional but provide a beautiful aroma and visual appeal.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: Blending
• Cuisine: Fusion

Keywords: chia pudding, raspberry dessert, rosewater dessert, pistachio pudding, healthy breakfast, no-cook pudding