This raspberry rose pistachio chia pudding is made with rosewater, ground pistachios, and honey to make a healthy, slightly sweet, and fun breakfast! It’s perfect for a girls brunch or lighter dessert on Valentine’s Day!
Instead of bringing you a Valentine’s Day dessert today, I’m bringing you a V-Day breakfast! Or snack! This chia pudding is so delicious and different than your usual chia pudding because it has rosewater in it, pistachio dust (!!), and it’s topped with dried rosebuds. I mean, could these little parfaits get any more feminine and pretty? I don’t think so.
Chia pudding is something I go through phases with, like most of my breakfast foods. It’s so easy to make on Sundays and have prepped for the week, and I love making it to have on hand for snacks too! It’s filled with lots of fiber and healthy fats and the texture loving freak in me LOVES it.
I usually top it with nut butter and berries, but this version is even better because of the rosewater and pistachio!
I love anything and everything pistachio, so it was natural for me to want to make a pistachio version. I ground the pistachios in the food processor until they were super fine, like a dust! And then mixed it with the chia pudding before refrigerating. It gives the pudding the most perfect, subtle pistachio flavor and I’m in love.
Now if you’ve never cooked with rosewater, don’t be intimidated. A littttttle bit does go a long way though. It’s super floral and fresh and tastes like a beautiful rose! You can find it at most higher end grocery stores or online too.
Same goes for the dried rosebuds. I find mine at natural foods stores or at higher end grocery stores, and here too! I’ve been loving adding them to desserts lately. How pretty are they?!
If you can’t tell, I just really love roses and pretty things.
This is the perfect breakfast to make ahead of time to pamper yourself during busy mornings, or to share with a loved one! Or if you’re into lighter, healthier desserts, you could totally enjoy this tonight for a Valentine’s Day treat!
Raspberry Rose Pistachio Chia Pudding
This raspberry rose pistachio chia pudding is made with rosewater, ground pistachios, and honey to make a healthy, slightly sweet, and fun breakfast! It's perfect for a girls brunch or lighter dessert on Valentine's Day!
- 2 1/4 cups unsweetened vanilla almond milk, divided
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon rosewater
- 1/2 cup chia seeds
- 1/4 cup roasted salted pistachios, plus extra for topping
- 1/2 cup raspberries, plus extra for topping
- dried rosebuds for garnish (optional)
Place pistachios in a food processor and blend until very finely ground and dust-like. Pour into a medium mixing bowl. Add the raspberries and 1/4 cup of the milk to the food processor and blend until smooth. Add to the mixing bowl with the pistachios.
Add the remaining milk, honey, vanilla, and rosewater to the pistachio/raspberry mixture and whisk to combine. Add the chia seeds and whisk again to combine. Pour into a sealed container and place in the fridge for at least 6 hours or up to overnight to thicken and set up.
Once ready to serve, layer the chia pudding with raspberries and chopped pistachios, and top with extra raspberries, chopped pistachios, a drizzle of honey and dried rosebuds.
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