Cardamom-Vanilla Chia Pudding with Honey-Poached Apricots and Pistachios

For the chia pudding: Split 1 vanilla bean pod lengthwise and scrape out the seeds with the back of a knife.

In a medium bowl, combine 1/2 cup chia seeds, 4 scoops vanilla protein powder, 2 cups unsweetened almond milk, 1 teaspoon ground cardamom, vanilla bean seeds, and 1/8 teaspoon salt. Whisk thoroughly to prevent clumping.

Cover the bowl and refrigerate for at least 20 minutes, whisking once halfway through to break up any clumps.

Meanwhile, prepare the poached apricots: Wash, halve, and pit 6 fresh apricots.

In a medium saucepan, combine 3 tablespoons honey, 1/4 cup orange juice, 1 star anise, and 1 cinnamon stick. Bring to a gentle simmer over medium heat.

Add the halved apricots to the simmering liquid. Reduce heat to low and poach for 5-7 minutes until the apricots are tender but still hold their shape.

Remove the apricots with a slotted spoon and set aside in a bowl.

Continue simmering the poaching liquid for another 5 minutes until it reduces and thickens slightly. Remove from heat, discard the star anise and cinnamon stick.

Pour the reduced syrup over the apricots and let cool to room temperature.

For the yogurt layer: In a small bowl, whisk together 1 cup Greek yogurt and 2 tablespoons maple syrup until smooth.

Toast 1/4 cup pistachios in a dry skillet over medium heat for 3-4 minutes, tossing occasionally until fragrant. Let cool, then roughly chop.

To assemble: Whisk the chia pudding again to break up any remaining clumps. If it's too thick, add a splash of almond milk.

Divide the chia pudding between two serving bowls or glasses.

Layer the sweetened Greek yogurt on top of the chia pudding.

Arrange the poached apricots on top of the yogurt layer.

Drizzle with the reduced poaching syrup.

Sprinkle with the toasted chopped pistachios and 1 teaspoon orange zest.

Garnish with 6 fresh mint leaves, torn if large.

Serve immediately or refrigerate for up to 24 hours before serving.