Explore this recipe
Required Equipment
- Mixing bowls
- Whisk
- Glass jars
Utilized Devices
Cooking Techniques
- make-ahead layering
- infusing
Ingredients
- 75 gChia seeds
- 480 mlUnsweetened almond milk
- 45 mlMaple syrup
- 5 mlVanilla extract
- 1 gFine sea salt — pinch
- 240 gCoconut yogurt
- 5 mlRosewater
- 2.5 mlOrange blossom water
- 15 mlOrange juice
- 150 gSliced strawberries
- 75 gRaspberries
- 30 gPistachios — finely chopped
- 6 gDried rose petals — food-grade
- 20 gPomegranate arils
- 2 gLemon zest
Instructions
Whisk chia seeds, almond milk, maple syrup, vanilla, and a pinch of salt in a container. Rest 10 minutes, whisk again, then refrigerate overnight until thick.
In a separate bowl, stir coconut yogurt with rosewater, orange blossom water, and orange juice. Chill until ready to assemble.
Layer glasses with chia pudding, rose yogurt, sliced strawberries, and raspberries. Repeat layers to the top.
Garnish with pistachios, rose petals, pomegranate arils, and lemon zest just before serving.
Chef Tips
- ⭐Bloom chia seeds in warm almond milk for faster hydrating.
- ⭐Add plant protein powder to the chia base for extra satiety.
- ⭐Use dried edible rose petals only—culinary-grade ensures no pesticides.
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Nutritional Highlights
- ✓Omega-3s from chia seeds
- ✓Naturally refined-sugar-free (maple sweetened)
- ✓Gut-friendly coconut yogurt
Dietary Notes
Compliant With
Allergens
- Contains tree nuts (almonds, pistachios)
FAQ
Can I use dairy yogurt?
Yes, Greek yogurt works—add 1 tablespoon almond milk to keep it silky.
How long does it keep?
Assemble up to 2 days ahead; add pistachios and rose petals just before serving so they stay crisp.
Nutrition
| Calories | 320 |
| Protein | 9 g |
| Carbs | 35 g |
| Fat | 16 g |