20mlbuttermilkfor a vegan option you can also replace it by some more non-dairy milk
40mlbuttermilkor any other non-dairy milk
someerythritol for the caramelization
Mix the chia seeds with the butter and soy milk and let them soak for 5 minutes. Stir well again and leave the pudding in the fridge for at least 2 hours.
Place the raspberries in a bowl or small pot and defrost in the microwave or on the stove. They should get nicely hot and mushy, then sweeten them with some Stevia.Put the pistachios in a non-stick pan and roast them lightly for 2 minutes at medium heat. Sprinkle some erythritol over them and let the nuts caramelize briefly in it.
First add the hot raspberries in a small jar. Then carefully layer the Chia pudding on top, and finally add the pistachios.