Strawberry Beet Chia Pudding
A delicious easy to make chia pudding that looks beautiful, tastes great and helps detox your body.
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 3 servings 1x
- Category: Breakfast, Snack
- Cuisine: Gluten Free, Dairy Free, Paleo, Vegan, Raw
Ingredients
Scale
- 6 tablespoons chia seeds
- 2 cups almond milk
- 1 cup strawberries (fresh or frozen)
- 1 small raw beet, roughly chopped, about ½ cup (peel if not organic and if you don’t have a high speed blender)
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup (to taste)
- Optional toppings: berries, nuts/seeds, coconut flakes, hemp seeds
Instructions
- Measure the almond milk. I use a 4 cup measuring cup so I don’t have any extra dishes to clean up.
- In a blender on high speed, blend the almond milk, chopped beet and strawberries with the vanilla and maple syrup until the beet is completely pulverized.
- Pour the liquid mixture back into the measuring cup and add chia. Stir until thoroughly mixed.
- Stir every 5 minutes for the first 15 minutes.
- Put into the refrigerator and let sit for at least 2 hours. I like to let it sit overnight to eat for breakfast.
- The chia will thicken the liquid creating a perfect pudding texture.
- Enjoy topped with desired toppings such as strawberries, coconut, or hemp seeds
- The pudding will keep 3-4 days in the refrigerator.
Notes
It only takes 10 minutes to prepare but needs to sit for 2 hours to thicken.
If you like the pudding a little thinner stir in additional almond milk.
For additional protein add 2 scoops collagen.
Find it online: https://eatwellenjoylife.com/strawberry-beet-chia-pudding/