This chia pudding with pistachio cream and raspberries makes a perfect light and fresh breakfast or dessert. It is very quick and easy to make with a few ingredients, and can be prepared ahead for a delicious snack ready to enjoy.

What are chia seeds?

Chia seeds are thé audible seeds of a flowering plant native to Mexico. They have the ability to absorb a significant amount of liquid and expand 12 times their original size! When soaked, they develop a mucilagineuse coating that gives chia pudding this distinctive gel texture. Chia seeds don’t have a specific flavor, that’s why it’s important to well season your chia pudding! There are different varieties of chia seeds, among which the white and the black chia seeds are the most famous. While they have different colors, they’re similar in taste and way to work with.

Easy and healthy breakfast

This raspberry and pistachio chia pudding makes a great breakfast, snack or breakfast. It’s ridiculously quick and easy to make, with only a few ingredients. Additionally, it can be made ahead and stored in the fridge to enjoy latter as a healthy breakfast or sweet treat.

Chia seeds are an excellent source of nutrients, including antioxidants, proteins, omega-3 fatty acids and B vitamins. They are also very high in fiber, that can help to balance blood sugar levels and keep you full and satisfied until the next meal.

Pistachio chia pudding

The chia pudding itself is very classic, and can be used in a variety of other flavored chia pudding recipes. For this recipe, I choose the wonderful pairing of pistachio and raspberry. The banana and pistachio cream on top is rich, smooth and creamy, with a delicious nutty flavor. While the fresh raspberries bring a touch of fruitiness, freshness and acidity. We add some crushed pistachios and lemon zeste on top for extra crunchy texture and flavor.

Ingredients you’ll need

• Chia seeds: you can now find chia seeds in any supermarket or health store. You can use white or black chia seeds in this recipe. These are two varieties with different colors, but they taste and work the same.
• Plant based milk: you can use the milk of your choice. I recommend to use almond, oats or soy milk for a light chia pudding. If you prefer a richer creamier chia pudding, use full-fat coconut milk from a can. You can also use a mix of half coconut milk and half a lighter milk.
• Maple syrup: to sweeten to your preferences. You can substitute with any other liquid sweetener like agave, date or coconut nectar. 
• Orange blossom extract: to add a little flavor to the chia pudding. If possible use real orange blossom extract. You can also substitute with natural vanilla extract.
• Banana: prefer a just ripe banana with yellow skin and a few brown spots, but not over ripe.
• Pistachio: to flavor and give a very creamy texture. I recommend to use lightly roasted pistachios, but make sure they’re not salted.
• Plant based yogurt: you can use any yogurt you like. For best results and a very creamy texture, I recommend to use coconut yogurt.
• Lime: this recipe uses both the juice and the zest of the lime. Use organic lime preferably.
• Raspberries: they are a perfect fruity addition to this chia pudding, to compliment the richness and nutty flavor of the pistachios. Use preferably fresh raspberry if they’re in season, then you can use frozen raspberries as well.

Tips for making a perfect chia pudding

• Use good quality plant based milk. Since this recipe is very simple and mainly made from the milk, it’s very important to choose a good quality plant based milk, with a good taste. I recommend to use homemade or natural unsweetened milk, but you can use already flavored milk if you prefer.
• For a rich and creamy chia pudding, prefer coconut milk. Since it contains more fat, coconut milk is a great option for a richer and creamier chia pudding. You can also use half coconut milk and half almond milk.
• Give your chia pudding a good whisk! This is the key to get a smooth chia pudding! Make sure to whisk all the ingredients together well so you don’t get clumps in your pudding. You should whisk it together for a couple of minutes, until you the mixture starts to thicken slightly.
• Allow enough time to set in the fridge. Chia seeds need some time to absorb the liquid and take a thick creamy and pleasant consistency. For best results, place the chia pudding in the fridge for at least 30 minutes (if you’re in a hurry), or overnight to gel.
• Taste and adjust the seasoning. Chia seeds don’t have a flavor them self. So especially for this recipe it’s very important that you taste and adjust the quantity of sweetener and orange blossom, to your preferences. Same thing for the pistachio cream: depending on the sweetness of the banana, you might add to add a little more or less maple syrup.
• Soak the pistachios for easier blending. You can soak the pistachios in a bowl of hot water for 20 minutes before making the recipe. This will soften the pistachios so they are easier to blend and won’t result in a grainy cream. This is not necessary if you have a powerful high speed blender.

Chia pudding FAQ

Why is my chia pudding so thick?

If your chia pudding is very thick and dense after sitting in the fridge, it’s because there was not enough liquid for the amount of chia seeds. No worries! This is very easy to fix, as you just have to add a little more milk to the chia pudding, one tablespoon at a time, and mix until it reached the right consistency.

Why is my pistachio cream grainy?

If your pistachio cream is not smooth and silky, it’s probably because your blender is not powerful enough to reduce the pistachios into cream. You can soak the pistachios in a bowl of hot water for 20 minutes before making the recipe. This will soften the pistachios so they are easier to blend.

Can I make it ahead?

Yes! And it’s actually better if you can make the chia pudding the day before and leave to set in the fridge overnight. You can also prepare the pistachio cream the day before. Add the toppings right before serving.

How long does chia pudding last?

Store leftover chia pudding in an airtight container in the fridge for up to 4 days. It’s possible that the chia pudding may thicken more over time, so don’t hesitate to add a splash or milk and give it a good stir before serving. Store the chia pudding and the pistachio cream separately.

For more quick and healthy breakfasts, check out my

• Apple Pie overnight Oats GF
• Strawberry Cheesecake Oats GF
• Chocolaté Hazelnut Praliné Oats GF
• Lime Coconut Bircher Muesli GF
• PB and Chocolate nice cream GF
• Caramel Rice Pudding GF
• Creamy Buckwheat Porridge GF
• Mocha Smoothie Bowl GF

I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.

Raspberry Pistachio Chia Pudding

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• Author: Alice Pagès
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 2 servings 1x
• Category: Breakfast
• Method: Mix
• Diet: Vegan

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Description

Quick and easy chia pudding that is topped with pistachio cream and fresh raspberries for a perfect a light and healthy breakfast, snack or dessert! 

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Ingredients

Units USM Scale 1x2x3x

Chia pudding

• 1/4 cup chia seeds (40 g)
• 1 cup plant based milk (250 ml)
• 1 tbsp maple syrup
• 1 tsp orange blossom extract

Pistachio cream

• 1 banana
• 1/4 cup pistachios (35 g), unsalted
• 1/4 cup plant based yogurt (50 g)
• 1 tsp lime juice
• 1–2 tsp maple syrup

Toppings

• Fresh raspberries
• Roasted pistachios
• Zest of lime

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Instructions

1. Make the chia pudding. Whisk the chia seeds, milk, maple syrup, and orange blossom extract together in a bowl.
2. Let sit for 5 minutes, until it begins to thicken and gel. Then give it a good mix again using a fork or a whisk.
3. Place in the fridge and let sit for at least 30 minutes, or overnight if prepared ahead.
4. Meanwhile, make the pistachio cream. Peel and cut the banana into large chunks. Add the banana, pistachios, yogurt, lime juice and maple syrup to a high speed blender and blend until perfectly smooth and creamy. Taste and adjust the sweetness to your preferences.
5. Take the chia pudding out of the fridge and give it a good stir.
6. Arrange some raspberries in two small cups or jars. Then add the chia pudding and pistachio cream on top. Garnish with pistachios and lime zest.
7. Place in the fridge to set for 1 hour or enjoy immediately.

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Notes

1. You can prepare and put together the pistachio chia pudding the day before and store it in the fridge overnight.
2. Store the chia pudding, separately from the pistachio cream, in an airtight container in the fridge for up to 4 days.
3. If the chia pudding seems too thick after removing it from the fridge, add more milk, one tablespoon at a time, and mix until you reach the desired consistency.
4. Milk of your choice. I recommend to use almond, oats or soy milk for a light chia pudding. If you prefer a richer creamier chia pudding, use coconut milk or a mix of both.

Recette version Française

Pudding de chia à la crème de pistache

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• Author: Alice Pagès
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 2 portions 1x
• Category: petit-déjeuner
• Method: Mix
• Diet: Vegan

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Description

Ce pudding de chia garnis d’une crème pistache onctueuse et de framboises fraîches est parfait pour un petit-déjeuner sain et nourrissant, ou un dessert léger et savoureux.

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Ingredients

Units MUS Scale 1x2x3x

Pudding de chia

• 40 g de graines de chia
• 250 ml de lait végétal
• 2 cuil. à soupe de sirop d’érable
• 1–2 cuil. à soupe d’eau de fleur d’oranger

Crème de pistaches

• 1 banane
• 35 g de pistaches, non salées
• 50 g de yaourt végétal
• 1 cuil. à soupe de jus de citron vert
• 1–2 cuil. à soupe de sirop d’érable

Toppings

• Framboises fraiches
• Pistaches grillées
• Zeste de citron vert

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Instructions

1. Pour le chia pudding, mélanger les graines de chia, le lait, le sirop d’érable et la fleur d’oranger dans un bol.
2. Laisser reposer 5 minutes, et quand la préparation commence à épaissir, mélanger énergiquement avec une fourchette ou un petit fouet.
3. Placer au frais pendant 30 minutes, ou toute une nuit pour le lendemain.
4. Pendant ce temps, préparer la crème de pistaches. Éplucher et couper la banane en morceaux. Mixer la banane, les pistaches, le yaourt, le jus de citron vert et le sirop d’érable au blender pour obtenir une crème lisse et onctueuse. Goûter et ajuster la quantité de sirop d’érable.
5. Retirer le pudding de chia du réfrigérateur et remuer pour lui redonner de la fluidité.
6. Disposer quelques framboises dans le fond de deux petits bocaux ou verres. Verser le pudding de chia par dessus, puis recouvrir de crème de pistaches. Garnir de framboises, de pistaches et de zeste de citron vert.
7. Réserver au frais pendant 1 heure ou déguster aussitôt.,

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Notes

1. Le pudding de chia peut être préparé à l’avance et conservé au frais pendant toute la nuit, pour le petit-déjeuner du lendemain.
2. Le pudding de chia, sans la crème de pistaches, se conserve jusqu’à 4 jours dans un récipient hermétique au frais.
3. Si le pudding de chia est trop épais après avoir reposé au frais, ajouter un petit peu de lait et mélanger pour lui redonner de la fluidité.
4. Vous pouvez utiliser le lait végétal de votre choix. Pour un pudding léger, préférez du lait d’amande, d’avoine ou de soja. Pour un pudding plus riche et crémeux, optez pour le lait de coco, ou un mélange de différents laits.