Pink Chia Pudding
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.
- Prep time
- 10 min
- Cook time
- 2 hr 55 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
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.
- 3
After that, using a strainer, strain the beet milk mixture into a large bowl.
- 4
Then, peel the ginger and grate this to yield 1 teaspoon. Add the grated ginger to the bowl with the beet milk mixture.
- 5
Add in the maple syrup, the chia seeds, and the vanilla extract, and mix well.
- 6
Cover this and set this in the refrigerator for 4 hours at least, or overnight.
- 7
When ready, uncover the container, mix the pink chia pudding, and divide between two serving bowls.
- 8
Serve topped with your favorite nuts, fruits, and coconut yogurt or dairy-free whipped topping.