Nourishing Pistachio Chia Pudding with Raspberry Compote
Jul 27
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Taleaha Von Slaughter
Taleaha is a practitioner of sacred rest and nourishment with over 15 years in the wellness field as a massage therapist, holistic esthetician, educator, and reiki sound healer.
Her practice blends intuitive touch, gua sha, lymphatic work, sculpting massage, facial cupping, Thai herbal poultice, and sound healing, all rooted in the belief that the body is a wise, sovereign being that heals best when given space to slow down.
Beyond the treatment room, she works as a culinary herbalist and retreat chef, weaving nourishment through food, herbs, and ritual.
Outside of work, Taleaha spends time with her family and pets, cooks, spends time in nature, and makes music with her band, Gemini Moon.
Serves: 4
Prep Time: 15 minutes
Chill Time: 4 hours or overnight
A little jar of morning nourishment. Creamy pistachio chia pudding is layered with vibrant raspberry compote, crunchy granola, and toasted coconut for a breakfast that feels both grounding and luxurious. Full of fiber, healthy fats, and plant-based protein, this nourishing creation is perfect for slow mornings, afternoon pick me up, or a sweet light dessert. Chia pudding is super customizable so have fun experimenting with alternative goodies.
Ingredients:
Pistachio Chia Pudding
½ cup canned full-fat coconut milk
¼ cup pistachio butter (or another neutral nut butter like almond/cashew)
3 tablespoons pure maple syrup (more to liking)
1 teaspoon vanilla extract
¼ teaspoon fine sea salt
½ cup chia seeds
Raspberry Compote
1 cup frozen raspberries
2 tablespoons pure maple syrup
Zest of one organic lemon
1 tablespoon fresh lemon juice
Topping
Toasted coconut flakes
Granola or chopped pistachios (or both)
Fresh raspberries
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Instructions:
1. Create Your Chia Pudding Magic In a medium bowl or large measuring jar, whisk together the oat milk, coconut milk, pistachio butter, maple syrup, vanilla, and sea salt until silky smooth and creamy. Stir in the chia seeds and give them a little moment to mingle, make sure every little seed is happily suspended and there are no clumps hiding.Cover and tuck it into the refrigerator for at least 4 hours, or let it work its magic overnight. By morning, you’ll have a thick, creamy pudding ready to nourish your day. If it's too thick in the morning, add a little more milk.
2. Make the Raspberry Compote While your chia pudding is resting, bring the compote to life. Add the raspberries, maple syrup, zest and lemon juice to a small saucepan over medium heat.Let the berries gently simmer for 10- 15 minutes, stirring occasionally, until they soften into a bright, jammy compote. Remove from the heat and allow it to cool completely before storing in the refrigerator.
3. Build Your Cup of Nourishment Divide the creamy pistachio chia pudding between four jars.Layer with a spoonful of raspberry compote, then sprinkle with toasted coconut, crunchy granola or chopped pistachios, and a few fresh raspberries if your heart desires.
