Stracciatella Chia Pudding with Raspberries and Pistachios

Ingredients

• 0.5 Vanilla bean
• 400 ml oat milk
• 40 g chia seeds
• 1 tbsp rice syrup
• 30 g Dark chocolate
• 20 g pistachio nuts
• 125 g Raspberries

Instructions

1. 1.

   Split the vanilla bean lengthwise and scrape out the seeds with a knife. Mix oat milk, chia seeds, vanilla seeds, and rice syrup; let sit for about 20 minutes to thicken.

2. 2.

   Divide the chia pudding into four glasses and cover. Refrigerate for 12 hours, preferably overnight.

3. 3.

   The next day finely chop the dark chocolate and pistachios. Gently wash the raspberries.

4. 4.

   Stir half of the chocolate into the chia pudding, pour into four glasses, arrange raspberries on top, and sprinkle with remaining chocolate and pistachios.