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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


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! 


Units Scale

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
  • 12 tsp maple syrup


  • Fresh raspberries
  • Roasted pistachios
  • Zest of lime


  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.


  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.