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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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
