Serves 2
Ingredients:
50 g chia seeds
350 ml plant-based milk
2–3 tbsp La Vida Vegan Pistachio Spread
125 g fresh raspberries
20 g unsalted pistachios, roughly chopped
Extra plant-based milk, if needed
Method:
- Add the chia seeds and plant-based milk to a bowl or container with a lid and stir well.
- Leave the mixture to stand for about 5 minutes, then stir well again. This prevents the chia seeds from sinking to the bottom and forming lumps.
- Cover the container and place the chia mixture in the fridge for at least 2–3 hours. For the best result, leave it overnight.
- To make the pistachio layer, place the La Vida Vegan Pistachio Spread in a small bowl and gradually add a little plant-based milk.
- Stir well until smooth and pourable. Add another splash of plant-based milk if needed.
- Divide some of the raspberries between the bottoms of two glasses or small bowls.
- Spoon the chilled chia pudding over the raspberries.
- Pour the pistachio mixture over the chia pudding and gently spread it over the top.
- Top with the remaining fresh raspberries.
- Sprinkle the roughly chopped pistachios over the pudding.
- Serve the pistachio chia pudding immediately or cover the glasses and store them in the fridge.
Tip: For a thicker pistachio layer, use a little less plant-based milk or add plant-based cream. For a more pourable pistachio topping, simply add a little more plant-based milk.
