Overnight chia pudding with cardamom, almond milk, pistachios, and a drizzle of honey or maple.
By mansi
Servings
4
0.5 cup chia seeds
2 cup almond milk (unsweetened)
0.5 cup plain Greek yogurt
3 tbsp honey
1 tsp vanilla extract
0.75 tsp ground cardamom
0.13 tsp fine sea salt
0.5 cup pistachios (shelled, unsalted)
2 tbsp maple syrup
0.5 tsp orange zest
Calories
296 kcal
Protein
10g
Carbs
34g
Fat
15g
Fiber
9g
Sugar
21g
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Base Preparation
1. In a medium bowl, whisk together almond milk, Greek yogurt, honey, vanilla extract, ground cardamom, and fine sea salt until smooth and well combined.
2 cup almond milk (unsweetened),
0.5 cup plain Greek yogurt,
3 tbsp honey,
1 tsp vanilla extract,
0.8 tsp ground cardamom,
0.1 tsp fine sea salt
2. Add chia seeds to the bowl and whisk thoroughly, making sure the seeds are evenly dispersed and not clumped together.
0.5 cup chia seeds
Chill Overnight
3. Cover the bowl and refrigerate for 10 minutes, then whisk again to break up any settling seeds and ensure an even texture.
4. Cover tightly and refrigerate for at least 4 hours or overnight until the mixture is thick and spoonable.
Toppings Prep
5. Roughly chop the pistachios and set aside; finely grate the orange zest and set aside for serving.
0.5 cup pistachios (shelled, unsalted),
0.5 tsp orange zest
To Serve
6. Stir the chilled chia pudding to loosen it slightly, then divide it between serving bowls or jars.
7. Top each serving with chopped pistachios, a drizzle of maple syrup, and a pinch of orange zest before serving.
0.5 cup pistachios (shelled, unsalted),
2 tbsp maple syrup,
0.5 tsp orange zest
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By mansi