Description
This Pistachio Rose Chia Pudding is the perfect easy and healthy breakfast recipe! Only 8 ingredients and 10 minutes of hands on time, this vegan chia pudding is the perfect dessert when you want a single serving of something a bit healthier and a great make-ahead breakfast idea!
Ingredients
Scale
Rose Chia Pudding:
- 1/4 cup chia seeds
- 1/2 cup warm water
- 1/2 teaspoon organic food-grade rose water
- 1 tablespoon agave
- 1/8th teaspoon cardamon
- pinch of salt
Dairy-free Yogurt:
- 1/4 cup of dairy-free yogurt
- 2 teaspoons of beet powder- I used Suncore Foods beet powder
- 1 teaspoon agave
Topping:
- 2 tablespoons pistachios, chopped
- 1 teaspoon dried rose petals* optional
- 3 fresh strawberries *optional
Instructions
- First, prepare the chia pudding by combining 1/4 cup of chia seeds with 1/2 cup of warm water in a medium bowl.
- Stir in 1/2 teaspoon organic food-grade rose water, 1 tablespoon agave, 1/8th teaspoon cardamon, and a pinch of salt.
- Transfer the chia pudding mixture to the fridge to set for 2-24 hours. Note that the chia seeds will continue to absorb the liquid so if it’s too runny allow it to sit for long.
- The next day prepare your pudding cups by scooping some chia pudding mixture into the bottom of self serve jars.
- In a medium bowl combine 1/4 cup dairy-free yogurt with 2 teaspoons of beet powder, and 1 teaspoon of agave (optional). Stir well until fully incorporated and you have a pink yogurt.
- Add a layer of the yogurt mixture on top of the chia seeds and top with chopped pistachios, dried rose petals, and sliced strawberries if desired!
- Enjoy!
Notes
Feel free to add any additional topping you would like or omit the rose petals if you do not have them. For a creamier pudding, substitute the water for non-dairy milk.
Nutrition
- Serving Size: 1 pudding cup
- Calories: 270
Keywords: chia pudding, rose, pistachio, breakfast, keto breakfast, low carb breakfast, gluten free,