Berry & Beetroot Coconut Chia Pudding

Smoothie bowl meets chia pudding. A new day brings a new way to incorporate veggies into your favourite breakfast pudding.

Serves: 1-4

INGREDIENTS

CHIA PUDDING

• 4 tablespoons (Tbs) chia seeds

• 1 cup of coconut milk (liquid portion) (sub plant-based milk of choice)

• 1-2 Tbs maple syrup

SMOOTHIE

• 2-3 small beetroots, peeled and puréed

• 1 cup frozen mixed berries (such as blackberries, blueberries and pitted dark cherries)

• 1 large banana

• Juice of 1/2 a lemon

• Maple syrup or sweetener (optional - adjust according to desired sweetness)

TOPPINGS

• Raspberries

• Blueberries

• Blackberries

• Chopped pistachios

• Toasted coconut chips

• Mint leaves

INSTRUCTIONS

1. Combine chia pudding ingredients together in a bowl. Set in the fridge for 30-90 min. (Keep the semi-solid portion of the coconut milk refrigerated and enjoy later on)

2. When ready to eat, add smoothie ingredients into a food processor or high-speed blender to form a homogenous mixture.

3. In a serving jar, pour a layer of smoothie to cover the base, then top with a layer of chia pudding. Repeat until desired appearance or quantity is achieved.

4. Top with fresh fruits, nuts and mint leaves.

5. Enjoy!