High-Protein Pistachio Chia Pudding

Slice the 100 g strawberries into small pieces and set aside.

Place 8 walnuts in a small bowl and cover them with water to soak. If you're preparing the pudding overnight, you can soak the walnuts overnight as well. If you're assembling immediately after the chia seeds thicken, 10-15 minutes of soaking is sufficient.

In a blender, combine 300 ml milk, 30 g pistachios, 2 tsp honey, and a tiny pinch of salt.

Blend until the pistachios are finely broken down and the milk becomes slightly creamy.

Pour the blended pistachio milk mixture into a bowl.

Stir in 40 g chia seeds thoroughly to ensure they are fully submerged.

Let the mixture sit for 5 minutes, then stir again to prevent any clumps from forming.

Refrigerate the chia pudding for 30 minutes, or preferably overnight, until it reaches a thick, pudding-like consistency.

For each serving jar, add half of the prepared chia pudding to the bottom.

Spoon 40 g skyr on top of the chia pudding in each jar.

Add the sliced strawberries and the soaked walnuts (4 per jar) over the skyr.

Sprinkle 1 tsp hemp seeds and some crushed pistachios on top of each jar for an extra crunch and visual appeal.