Chocolate Pistachio Chia Pudding

Delicious and nourishing, this Chocolate Pistachio Chia Pudding is perfect for a high-protein, easy breakfast option. Featuring silken tofu, chia seeds, and pistachio cream, it's sure to start your day right.

Author Sarah Cobacho (plantbaes.com)

PREP TIME15

Cooling8

TOTAL TIME8 15

Servings 3

Course Breakfast

Cuisine American-Inspired

Keyword Chia Pudding, chia seeds, easy breakfast, High Protein, maple syrup, Pistachio, raspberries, soy milk, tofu

Ingredients

10.5 oz silken tofu
2 tbsp raw cacao powder
2 tsp shredded coconut
2 tbsp maple syrup
¾ cup soy milk
6 tbsp chia seeds

Pistachio Cream

¼ cup raw pistachios soaked in hot water for 30 minutes and peeled
¼ cup soy milk
1 tsp vanilla extract
1 tsp maple syrup

Topping Ideas

1 cup raspberries
1 tbsp crushed pistachios

Instructions

For the chia pudding, add the silken tofu, cacao powder, coconut, maple syrup, and milk to a blender and blend until perfectly smooth.
In a lidded container, add the chia seeds and the blended cacao liquid. Stir well to combine. Allow the chia to bloom in the refrigerator overnight. Stir well before serving.
For the pistachio cream, soak the pistachios in hot water for 30 minutes. Drain and remove the skin (it’s okay if some skin remains, but the more you remove, the smoother and greener the cream will be).
In a small blender, add the soaked and peeled pistachios, soy milk, vanilla extract, and maple syrup. Blend until perfectly smooth. Place in the refrigerator to set overnight (the texture will thicken).
To serve, layer the cacao chia pudding, followed by the pistachio cream, raspberries, and crushed pistachios. Enjoy!

Video

Nutritional Information - Per Serving