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+ servings
Front facing shot of a jar of chia pudding topped with raspberries, rosebuds, and chopped pistachios, being drizzled with honey

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!

Course Breakfast, Dessert, Snack
Prep Time 20 minutes
Servings 3
Calories 267 kcal
Author Molly | Spices in My DNA


  • 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)


  1. 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. 

  2. 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.

  3. 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. 

Nutrition Facts
Raspberry Rose Pistachio Chia Pudding
Amount Per Serving
Calories 267 Calories from Fat 153
% Daily Value*
Fat 17g26%
Sodium 182mg8%
Carbohydrates 22g7%
Sugar 7g8%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.