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!
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.