Ingredients

1/4 cup chia seeds

1 cup pistachio milk

2 tbsp zero-calorie sweetener or sugar

1/4 tsp ground cardamom

2 tbsp toasted kataifi

2 tsp butter (for toasting kataifi)

1/4 cup kataifi pastry

2 tbsp pistachio butter

1 tbsp melted chocolate (for coating bites)

1/3 cup chocolate (for chocolate layer)

1 tsp coconut oil (for chocolate layer)

Instructions

Step 1: In a glass bowl, stir together chia seeds, pistachio milk, cardamom, sweetener, and toasted kataifi. Cover with a lid and refrigerate for at least 4 hours or overnight to let the chia seeds absorb the liquid.

Step 2: If short on time, blend chia seeds, pistachio milk, cardamom, and sweetener for 10–20 seconds instead of soaking. Gently fold in toasted kataifi with a spatula—do not blend it.

Step 3: For toasted kataifi, melt butter in a pan over medium heat. Add kataifi pastry and stir until it turns golden, taking care not to burn it. Remove from heat and let cool.

Step 4: Prepare kataifi pistachio bites by mixing pistachio butter with toasted kataifi. Adjust quantities to form small bite-sized balls. Store in an airtight container until ready to use.

Step 5: Coat some of the kataifi pistachio bites in melted chocolate by tossing them in the chocolate until fully covered. Set aside.

Step 6: To make the chocolate layer, combine chocolate and coconut oil in a microwave-safe bowl. Melt in 30-second intervals, stirring well between each until smooth and lump-free.

Step 7: Divide chia pudding evenly into two serving dishes. Spoon or pour the melted chocolate layer over the pudding.

Step 8: Top with both the chocolate-coated and plain pistachio kataifi bites.

Step 9: Enjoy immediately or refrigerate for about 15 minutes to let the chocolate layer firm up slightly before serving.

Tips & Variations

For a nuttier flavor, toast the kataifi gently and watch carefully to prevent burning.

Use maple syrup, honey, or another sweetener if you prefer instead of zero-calorie sweetener or sugar.

Swap pistachio milk for almond or coconut milk if unavailable.

Add a pinch of cinnamon or nutmeg for extra warmth in the pudding.

Make extra kataifi pistachio bites to enjoy as a crunchy snack on their own.

Storage

Store the chia pudding covered in the refrigerator for up to 3 days. Keep kataifi pistachio bites in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. When reheating or serving, add the chocolate layer fresh, as it doesn’t keep well once set and then thawed.

FAQs

Can I make this pudding vegan?

Yes! Use plant-based pistachio milk and ensure the chocolate and butter substitutes are vegan-friendly, such as coconut oil alone or vegan butter for toasting the kataifi.

What can I substitute for kataifi pastry?

If kataifi is unavailable, try shredded phyllo dough or crushed nuts for a similar crunchy texture, though it won’t be exactly the same traditional taste and texture.