Orange Blueberry Chia Pudding with Pistachios

AuthorAngela
RatingDifficultyBeginner

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.

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Vegan Blueberry Pistachio Chia Pudding
Yields4 Servings
Prep Time4 hrsTotal Time4 hrs
 1 can coconut milk
 ¼ cup chia seeds
 ¼ cup liquid sweetener such as maple syrup, agave or date syrup
 1 tsp cardamom
 ¼ cup orange juice concentrate
 8 tbsp chopped pistachios
 1 cup blueberries
 4 mint leaves
The night before (or at least 4 hours before serving):
1

Add the coconut milk, chia seeds, sweetener and cardamom to a medium mixing bowl. Whisk them together.

2

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.

Final Preparations:
3

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.

4

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.

5

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

 1 can coconut milk
 ¼ cup chia seeds
 ¼ cup liquid sweetener such as maple syrup, agave or date syrup
 1 tsp cardamom
 ¼ cup orange juice concentrate
 8 tbsp chopped pistachios
 1 cup blueberries
 4 mint leaves

Directions

The night before (or at least 4 hours before serving):
1

Add the coconut milk, chia seeds, sweetener and cardamom to a medium mixing bowl. Whisk them together.

2

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.

Final Preparations:
3

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.

4

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.

5

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.

Orange Blueberry Chia Pudding with Pistachios

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