Chia and pistachio pudding – Recipes from the vegetarian world

Deliciously thick and creamy, this Pistachio and chia pudding is the best kind of make-ahead snack or dessert. Naturally high in protein and sweetened only with maple syrup, it’s a recipe perfect for busy days, but elegant enough for special occasions.

Having enjoyed my fair share of pistachio pudding recipes, I have yet to find one that I don’t totally love. And this variation of chia pudding fits perfectly into the indulgence. Totally creamy and super rich, it has a smooth texture thanks to the mixture that most chia puddings don’t have. I do this with chia and chocolate protein pudding sometimes too.

This pistachio chia pudding recipe requires minimal prep time and is almost as indulgent as my vegan pistachio ice cream.

Why you will love this recipe

• Smooth texture: Most people avoid chia pudding recipes because of their chewy texture. By mixing the recipe, you obtain a smooth and creamy texture.
• Rich in nutrients: Between the chia seeds and pistachios, this recipe is packed with plant-based protein, fiber, and healthy fats.
• Meal preparation: Chia seed puddings stay fresh for about 3 days in the refrigerator, making them a great option for weekend meal prep like my cups of frozen yogurtso as not to rush through the week.

Ingredients

• Coconut milk: Full fat coconut milk will bring out a richer taste and texture, which is why I use it in my coconut chia pudding. Other dairy-free milks may work, but the texture will be thinner.
• Pistachios: Save yourself the effort and buy pre-shelled pistachios. It’s up to you to choose whether you prefer raw, dry roasted or salted.
• Chia seeds: Both white and black chia seeds will work. Just make sure you use the whole seed and not the ground chia.

See the recipe card below for exact ingredient quantities, nutritional information and detailed instructions.

Variants

• Protein powder: If you’re looking for more leftover powder, add 2 to 3 tablespoons of protein powder to the chia mixture. You will need to increase the amount of milk a bit to balance this out.
• Pistachio chocolate: Just like the viral chocolate bar, add cocoa powder to chia pudding mix, stir in chocolate chips, or drizzle over pudding by melting a homemade vegan chocolate bar.
• Matcha: This results in a matcha and pistachio pudding with a brighter green color and an energizing boost, similar to these. vegan matcha pancakes.

How to Make Pistachio Chia Pudding

Aside from dipping the pistachios, which is completely optional, the best part about this pistachio chia seed pudding is that it only requires 5 minutes of prep time.

Step 1: Add the ingredients. Add the pistachios to your blender. If possible, use a powerful blender to get the best texture.

Step 2: Add the remaining ingredients. Add the chia seed pudding and coconut milk.

Step 3: Transfer. Pour the mixture into serving cups before placing them in the refrigerator to chill.

Step 4: Appreciate. Top each serving with your favorites and enjoy! Serve it as a dessert or pair it with a vegan bagel sandwich for a hearty breakfast.

Expert advice

• Pistachios: If you want a smoother texture, remove the skin from the pistachios and soak them in boiling water before blending them.
• Serve or refrigerate: Most chia pudding recipes are best enjoyed after refrigerating for a few hours. However, you can enjoy this recipe as soon as it is mixed if you prefer.
• Wait to add toppings: Do not add toppings until you are ready to enjoy the pudding. Otherwise, they become a little too soft when stored.
• Storage : Store chia seed pudding in the refrigerator for up to 3-4 days. When ready, stir quickly before enjoying. If you want something that will keep a little longer, try my vegan coconut rice pudding.

Recipe FAQs