What I love about this recipe: Stunning and nutritious! This chia pudding is beautiful, like eating a piece of artwork for breakfast or for a snack anytime. The creamy chia pudding, crunchy pistachios and fresh blueberries are packed with nutrition and a great start to the day.
Add the coconut milk, chia seeds, sweetener and cardamom to a medium mixing bowl. Whisk them together.
Cover the bowl and let it sit in the fridge for at least 4 hours. The chia seeds will absorb the liquid and swell to plump balls. I usually make the pudding the night before.
The next morning whisk in the orange juice concentrate. If it is still too thick, thin with a little plant-based milk or more orange juice.
This chia pudding will last several days in the fridge so it is a great recipe to make in large batches and eat throughout the week.
When ready to serve, layer all the ingredients divided into 4 dessert cups. Add 1/4 of each ingredient to each cup. First, the chopped pistachios, then add the orange cardamom chia pudding, and finally top with fresh blueberries. Garnish with a mint leaf.
Ingredients
Directions
Add the coconut milk, chia seeds, sweetener and cardamom to a medium mixing bowl. Whisk them together.
Cover the bowl and let it sit in the fridge for at least 4 hours. The chia seeds will absorb the liquid and swell to plump balls. I usually make the pudding the night before.
The next morning whisk in the orange juice concentrate. If it is still too thick, thin with a little plant-based milk or more orange juice.
This chia pudding will last several days in the fridge so it is a great recipe to make in large batches and eat throughout the week.
When ready to serve, layer all the ingredients divided into 4 dessert cups. Add 1/4 of each ingredient to each cup. First, the chopped pistachios, then add the orange cardamom chia pudding, and finally top with fresh blueberries. Garnish with a mint leaf.