Looking for a delicious and nutritious breakfast recipe to keep you powered all morning? Look no further than this tasty chia seed and pistachio dish! Using Pistachio Chewy Bites, Heather Goldberg and Jenny Engel of Spork Foods have created a delicious Coconut & Pistachio Chia Pudding recipe packed with protein that fuel you up before tackling your day. Perfect for enjoying before work or on a lazy Saturday morning, this meal will satisfy all of your cravings and meet your nutritional needs.
About the chefs:
L.A.-based sisters and celebrity chefs, Heather Goldberg and Jenny Engel of Spork Foods are vegan chefs that own a Los Angeles-based gourmet cooking school. The culinary duo are also cookbook authors and work with some of Hollywood’s elite including Emily and Zooey Deschanel, Kristen Bell and Dax Shepard, Kristin Bauer van Straten and Alicia Silverstone.
About Pistachio Chewy Bites
With two main ingredients, Pistachio Chewy Bites provide healthy snack lovers the amazing benefits of pistachios and cranberries in a delicious and nutritious bite-size bar. Pistachio Chewy Bites are heart-healthy, 100% all natural, gluten and dairy free, low in sodium, GMO free, vegan and a great on-the-go protein snack. They also have no cholesterol, zero trans-fat and are a good source of dietary fiber. These nutrient-rich snack bars provide a great balance of carbohydrates, protein and fat for sustainable energy. With 7 grams of protein, 3 grams of fiber and healthy fat, the individually wrapped bars are the perfect one stop shop.
Pricing: 6-Pack $5.99 and 16-Pack $12.50
Coconut & Pistachio Chia Pudding
1 can (13.5 oz) organic coconut milk
1Ž4 cup maple syrup*
1 teaspoon vanilla extract
1/8 teaspoon sea salt
1/3 cup organic black chia seeds
1/3 cup Setton Farms Pistachio Kernels*
1/3 cup dried cranberries*
2 tablespoons flaked coconut, for topping (Optional)
In a mixing bowl, add coconut milk, maple syrup, vanilla extract, and sea salt. Whisk until uniform. Add chia seeds and whisk again until uniform.
Let mixture rest for about 5-10 minutes and then stir once more. Cover and let rest in refrigerator for 1 hour to overnight.
To serve, layer half of the Setton Farms Pistachio Kernels and dried cranberries in the bottom of 4 glasses. Scoop pudding into glasses and top with remaining Setton Farms Pistachios, dried cranberries, and flaked coconut, if using.
*To make the recipe even faster, use 3 tablespoons of maple syrup and substitute pistachios and cranberries with 6 diced Setton Farms Pistachio Chewy Bites