1.Place the almond milk, avocado, coconut nectar, cacao powder and salt in a high-powered blender and blend until smooth.
2.Place the chia seeds in a bowl, pour the milk mixture over the top and stir to combine. Add the remaining ingredients except the water and garnishes, then pour into four serving dishes and refrigerate overnight to set. Add a little water if the mixture is too thick.
3.Scatter extra pomegranate seeds and pistachios over the top and serve garnished with mint sprigs or rose petals, if liked.
To make this sugar free, omit the coconut nectar and replace with ¼ cup (50 g) powdered xylitol and 3–6 drops of stevia liquid.