Chia Seed Pudding with Dates and Pistachios

Ingredients

• 1 cup unsweetened almond milk, (or milk of your choice)
• 2 to 3 Medjool dates, (pitted and roughly chopped)
• 2 tablespoons chopped shelled unsalted pistachios, (plus more for garnish)
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1/4 cup chia seeds
• Fresh berries, (for garnish (optional))

Steps

1. 1

   Flavor the milk. In a small saucepan, warm the milk over medium-high heat, stirring regularly until nearly boiling. Remove from the heat and immediately stir in the medjool dates, pistachios, cardamom, and cinnamon. Soak for 15 to 20 minutes or so to allow the dates and pistachios to soften and infuse the milk with flavor.

2. 2

   Blend. Pour the milk mixture with the dates and pistachios into a blender or a food processor and blend until smooth.

3. 3

   Refrigerate. Transfer the milk to a bowl and stir in the chia seeds. Let sit for about 5 minutes, then stir again. Transfer to smaller bowls or ramekins. Cover and refrigerate for a few hours or overnight.

4. 4

   Finish and serve. Garnish with more crushed pistachio and fresh berries, if you’d like. Serve cold.