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Creamy Pistachio Almond Milk Chia Pudding

Transform chia seeds into creamy pistachio bliss! This no-cook overnight pudding is naturally sweet, meal-prep friendly, and ready when you wake. Perfect for dessert or breakfast. Save for busy mornings! 🥄💚
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 cups unsweetened almond milk chilled
  • 1/2 cup white chia seeds
  • 1/3 cup shelled pistachios plus more for topping
  • 3 Medjool dates pitted and soaked in warm water for 10 minutes
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon almond extract
  • Pinch of sea salt
  • 2 tablespoons honey or maple syrup optional for extra sweetness

Method
 

  1. In a high-speed blender, combine 1 cup of the almond milk, 1/3 cup pistachios, soaked dates (drained), vanilla extract, almond extract, and sea salt. Blend on high for 60-90 seconds until completely smooth and pale green.
  2. Pour the pistachio-almond milk mixture into a large mixing bowl or jar. Add the remaining 1 cup of almond milk and whisk together until evenly combined.
  3. Add the chia seeds to the liquid and whisk vigorously for 30 seconds to distribute them evenly and prevent clumping. Taste and add honey or maple syrup if you prefer extra sweetness.
  4. Cover the bowl or jar and refrigerate for 30 minutes. Remove and stir thoroughly to break up any chia seed clusters that settled at the bottom.
  5. Cover again and refrigerate for at least 4 hours or overnight until the pudding reaches a thick, spoonable consistency similar to tapioca pudding.
  6. When ready to serve, divide the pudding among 4 serving glasses or bowls. Top each portion with chopped pistachios, a drizzle of honey, and fresh berries if desired.