Raspberry, rose and pistachio chia pudding

Ingredients (serves 2)

• 4 Tbs or 60g chia seeds

• 240 mL almond milk (or any vegetal alternative)

• 1 Tbs rose water

• A handful of raspberries (150g)

• Maple syrup, to taste

• 1 Tbs pistachios, crushed

• Optional : edible rose petals

Method

1. Mix the chia seeds, the almond milk and the rose water together in a jar or a covered bowl

2. Refrigerate overnight or for at least one hour

3. Crush the raspberries with the back of your fork until it forms a paste

4. Optional: add a teaspoon of maple syrup to the paste and taste. If it’s not sweet enough for you, add another one

5. In each transparent ramekin, lay the chia seeds mixture, then the raspberry paste and finally sprinkle the crushed pistachios on top

6. If using, sprinkle a few rose petals on top of the puddings

Recipe by Hind Tahboub and Diala Tufenkji

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