Strawberry Pistachio Chia Pudding
Method
Blend the strawberries: Add 250 g strawberries, soy milk, maple syrup, vanilla, lemon juice and sea salt to a blender. Blend until completely smooth.
Add the chia: Pour into a bowl and whisk in the chia seeds. Let stand for 5 minutes, then whisk again to prevent the seeds from settling.
Make it creamy: Fold in the Greek yogurt and lemon zest until evenly combined.
Chill: Divide between two jars or glasses. Cover and refrigerate for at least 4 hours, preferably overnight, until thick and spoonable.
Finish: Top with sliced strawberries, chopped pistachios and pumpkin seeds. Add a little extra lemon zest just before serving.
Vegan option: Replace the Greek yogurt with 100 g thick unsweetened soy yogurt. The remaining ingredients are naturally vegan. Fresh strawberries give this chia pudding a naturally beautiful colour and bright flavour, while pistachios add a rich Mediterranean touch. Greek yogurt increases the protein and creates a creamy texture that makes this feel more like a dessert than a typical grab-and-go breakfast.
Nutrition Facts
Per serving
