Raspberry Cardamom Rose Chia Pudding Parfait
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A Note from Feedfeed
Wake up with a sweet tooth? Make this Chia Pudding by Veggiekins to satisfy your craving. The aromatic rose water and cardamom add some new flavors to your typical breakfast. Top it off with some sweet Driscoll's Raspberries and you are all set!
- Recipe Card
Recipe Card
ingredients
- 1/2 cup chia seeds (I used white chia seeds)
- 1/2 cup water
- 1 cup nondairy milk of choice
- 1/2 cup Driscoll's Raspberries
- 1 teaspoon rose water
- 1/4 teaspoon cardamom
- 1/4 teaspoon cinnamon
- 1/2 vanilla bean
- 1-2 tbsp maple syrup or sweetener of choice (less or more as needed)
- Optional toppings: coconut, pistachio, rose petals, more raspberries
Method
Step 1
Combine all of your wet ingredients in a bowl and whisk.
Step 2
In a small bowl, smash your raspberries with a fork until relatively smooth. You can also leave it slightly chunky if you want to keep a little texture in your final chia pudding.
Step 3
Add raspberries to your wet ingredients and sweeten to taste, adding more or less sweetener as you see fit.
Step 4
Finally, whisk or stir in your chia seeds and let sit for a few minutes.
Step 5
Give the mixture another whisk or stir with a fork before setting it in the fridge to thicken for about 2 hours, or leave overnight.
Step 6
Top with additional raspberries and toppings of your choice and enjoy!