Rosewater Chia Pudding
• ⅓ cup Anthony’s Goods Chia Seeds • 1 ½ cup vanilla almond milk • 1 tbsp rose water • 1 tsp vanilla extract • 1 tbsp honey • ½ tsp Anthony’s Goods Beet Juice Powder • ½ cup raw unsalted pistachios • 1 ½ tsp powdered sugar • 2 ½ tsp orange blossom water • Vanilla coconut yogurt for topping
Spring has sprung! Eat your florals with this rosewater chia pudding topped with coconut yogurt and fragrant orange blossom pistachios. 1. In a medium bowl, whisk the chia seeds, almond milk, rose water, vanilla extract, honey and beet juice powder. Let the mixture thicken in the fridge for 30 minutes. 2. Meanwhile, add the pistachios, powdered sugar and orange blossom to the bowl of a food processor and pulse until the pistachios are coarsely chopped. 3. To assemble, add the chia pudding to your bowl or cup, top with coconut yogurt and the pistachio mixture.