This rose, raspberry & pistachio chia pudding is a simple yet beautiful breakfast or snack that tastes just like Turkish delight.
This Turkish inspired chia pudding is perfectly sweet, with a delicate floral flavour. Topped with toasted pistachios, it adds a lovely nutty crunch. Whether this is served with breakfast or as an afternoon snack, just leave it to set overnight or at least a couple of hours before you plan on eating.
Not only are these puddings sweet and delicious, they’re nutritious too. Thanks to the chia seeds they are high in fibre, protein and omega 3. I’ved used white chia seeds in this purely for esthetics however black chia seeds will work just as well. If you’re looking for a smoother texture, chia powder would be a great alternative.
This Rose, Raspberry & Pistachio Chia Pudding is:
Inspired by my love for Turkish delight
& Vegan, gluten & refined-sugar free
- ¾ cup fresh raspberries
- ¾ cup almond milk
- ¼ cup white chia seeds
- 1 tsp. rosewater
- ¼ cup pistachios, toasted
- 1 tbsp. rose petals
- Edible flowers to decorate (optional)
- Place the raspberries, almond milk, sweetener and rose water into a blender and blend until smooth
- Mix in the chia seeds and put in the fridge overnight to set. After 30 minutes, give the chia pudding a stir, making sure the chia seeds are evenly dispersed
- When ready to serve, top with pistachios, rose petals and edible flowers
If you’ve tried one of my recipes, I’d love to hear about it. Tag your social media posts with #Goodnessisgorgeous or leave a comment below.