Carrot & Beet Chia Pudding
Ingredients
Carrot chia seed pudding
- 1/4 cup grated carrot
- 5 almonds soaked and peeled (optional)
- 1 tbsp coconut oil
- 1 cup almond milk
- 1.5 tbsp agave nectar
- 2 tbsp chia seeds
- 1/4 tsp vanilla extract
- pistachio to garnish
Beet chia seed pudding
- 1/4 cup grated beet
- 1 cup almond milk
- 1.5 tbsp agave nectar
- 2 tbsp chia seed
- 1/4 tsp vanilla extract
- almonds to garnish
Instructions
Carrot chia seed pudding
- If soaking almonds, soak in hot water for 15 minutes. This step is optional.
- Meanwhile, on the heated pan add coconut oil and grated carrot and saute for 3-5 minutes.
- Transfer milk to the carrot and allow it to cook for 5 minutes. Add agave nectar and vanilla extract and switch it off.
- Once cooled, transfer to the blender jar adding almonds and blend until smooth.
- Combine chia seeds and carrot mixture and allow it to sit for 3 hours in the refrigerator.
- Garnish with pistachio.
Beet chia seed pudding
- On the heated pan add coconut oil and grated carrot and saute for 3-5 minutes.
- Transfer milk to the beet and allow it to cook for 5 minutes. Add agave nectar and vanilla extract and switch it off.
- Once cooled, transfer to the blender jar and blend until smooth.
- Combine chia seeds and beet mixture and allow it to sit for 3 hours in the refrigerator.
- Garnish with almonds or any nuts of your choice.
Notes
- If you are doing both chia seed pudding, make layers.
- Garnish with any nuts.
- Any nut milk can be used.