Chia Pudding with Blackberries, Coconut and Pistachios
Prep Time: 15 minutes | Ready: Next Day | Serves: 1
- ½ cup blackberries
- 3 tablespoons chia seeds
- 1 cup unsweetened almond milk
- ¼ teaspoon vanilla extract
- 1 tablespoon unsweetened shredded coconut
- 10 raw, unsalted pistachios (20 for men)
In a small mixing bowl, crush the blackberries with a fork so that they’re the consistency of a thick jam. Add chia seeds, almond milk, vanilla extract, and shredded coconut. Stir everything together to combine, then transfer to a small airtight container and refrigerate overnight.
When you’re ready to eat the pudding, roughly chop the pistachios and sprinkle them over the chia pudding to eat.
Melissa Hartwig is a Certified Sports Nutritionist who specializes in helping people change their relationship with food and create life-long, healthy habits. She is the co-creator of the original Whole30 program, the New York Times bestselling author of The Whole30 and It Starts With Food, and has been featured by Dr. Oz, Good Morning America, the Wall Street Journal, Details, Shape, Outside, and SELF. Melissa has presented more than 150 health and nutrition seminars worldwide, and provides support to more than 1.5 million people a month through the Whole30 website.
Get even more recipes from: Melissa Hartwig of Whole30