Chia Pudding Topped with Seedy-Kick Pistachio Butter

Sep 05, 18
By Inesa Slevaite
Breakfast Dessert Pistachios Recipe Snacking

Just because it’s called chia pudding doesn’t mean you can only eat it after dinner, this pudding can be eaten for breakfast or after a hardcore workout. Did you know chia seeds are a source of Fibre, Protein, Fat, Calcium, and Magnesium? meaning, this pudding is perfect for all occasions.

Feel free to pimp up this pudding with a selection of berries or a different type of dairy-free milk if you have a preference.

Serves 4


300ml Soy Milk
½ Vanilla Pod
2 tbsp Maple syrup
5 tbsp Chia seeds
4 tbsp Seedy-Kick Pistachio Butter
4 tops of mint for decoration


♥ Scrape the vanilla out of its pod into a jug, add the soy milk and maple syrup whisk together with a hand whisk. Put to one side.

♥ Divide the chia seeds equally into 4 ramekins.

♥ Pour the milk mixture into each of the ramekins and give them a good stir.

♥ Cover them and place in the fridge over-night. This is when the magic happens, the chia seeds soak up the milk and expand into a crazy pudding.

♥ Just before serving, add a tablespoon of Seedy-Kick Pistachio Butter to each pudding with some mint.

A pudding that can be eaten for breakfast? Oooo yeah! We’d love to see a picture of your chia pudding, use our hashtag  #nutsaboutborna so we can check it out.

Emma Langston, Content Writer at Borna Foods

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