This pink chia pudding is not just a pretty pudding to look at. Made with just 6 ingredients, this Pink Chia Pudding Recipe results in an easy, dairy-free breakfast or dessert, with a hefty nutrition punch.
Ingredients
- 3 tablespoons fresh beetroot 1/2 a small beet approximately
- 1 teaspoon fresh ginger
- 1/4 cup black chia seeds or white chia seeds
- 1 cup almond milk
- 2 tablespoons maple syrup or more for taste
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- First off, rinse off the beetroot bulb. Then, peel the skin. Using a microplane grater, grate the beetroot bulb to yield 3 tablespoons of beets.
- Add the grated beets to the almond milk in a glass or mason jar. Then, let the beets "steep" in the milk for 5 minutes. Mix the mixture well.
- After that, using a strainer, strain the beet milk mixture into a large bowl.
- Then, peel the ginger and grate this to yield 1 teaspoon. Add the grated ginger to the bowl with the beet milk mixture.
- Add in the maple syrup, the chia seeds, and the vanilla extract, and mix well.
- Cover this and set this in the refrigerator for 4 hours at least, or overnight.
- When ready, uncover the container, mix the pink chia pudding, and divide between two serving bowls.
- Serve topped with your favorite nuts, fruits, and coconut yogurt or dairy-free whipped topping.
Notes
If you like a smooth chia pudding and want to cut down on the chilling time on this pink chia pudding, then after you mix all the ingredients together (step 5) add the mixture to a blender and pulse/blend for 5–10 seconds, so this pudding is smooth, much like I did when I made this papaya chia pudding. You can enjoy this blended pink chia pudding immediately or chill for about 20 minutes and serve it with your favourite toppings.
Nutrition
Serving: 1g | Calories: 195kcal | Carbohydrates: 20g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 188mg | Fiber: 9g | Sugar: 17g
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