Chia Pudding Topped with Seedy-Kick Pistachio Butter

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

Ingredients:

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

Instructions:

♥ 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