1 cup of Raspberries
Soak the peeled pistachios for some time, at least an hour, better even longer (maybe overnight).
Drain and rinse the pistachios into a colander and set aside. In a blender or food processor, combine the pistachios, vanilla extract, agave or maple syrup, lemon juice, salt, orange juice and zest. Pulse until you have a really thick cream-like yoghurt.
Again using a blender, combine the chia seeds, kiwis, the remaining tablespoons of agave and lemon juice. Pulse until smooth.
To assemble the yoghurt: begin with a layer of yoghurt, continue with 2 dollops of kiwi-chia-puree, then berries. Garnish with a few sprinkles of cacao nibs. Repeat the steps until your jar or small bowl is filled, top with cacao nibs.