Your “BEET”-ing heart will adore this vibrantly scrumptious Vegan Beetroot and Sweet Cherry Chia Pudding. Rich in Omega-3 Fatty Acids and antioxidants, Beetroot and Sweet Cherry Chia Pudding is great for your heart, a delicious recipe for celebrating Valentine’s Day in February which is also American Heart Month. Let’s celebrate LOVE with healthy happy hearts!
Enjoy chia pudding for a simple heart healthy breakfast or hearty afternoon snack on the go. You can even make chia pudding the night before for a ready-to-eat treat. Make the base in advance to let set in fridge overnight, adding the toppings in the morning.
Chia pudding is a family favorite. It is easy to make and can be as basic as “milk” base + chia seeds + fruit or sweetener. The flavors and toppings are diverse and flavorful. This chia pudding recipe is a beautiful combo of sweet earthy beetroot and decadent dark cherries paired with creamy coconut milk, vanilla extract, and nutty chia seeds. Yum! Using deliciously creamy coconut milk for the base, this pudding is vegan, paleo, and gluten-free.
What’s so great about chia seeds?
Besides the wonderful tapioca-like consistency (chia seeds are water soluble, so they expand in liquid creating a gel-like texture), these remarkable seeds are packed with nutrients, offering many health benefits.
An ancient Mayan and Aztec food, chia seeds are high in fiber, trace minerals, plant proteins (some research indicates a complete protein), antioxidants, and Omega-3 fatty acids, which studies show may reduce inflammation, balance blood pressure, and lower risk of heart disease. Omega-3’s are also vital for building healthy brain cells. Besides the benefits from chia seeds, beetroot is also a heart healthy food known for preventing heart disease and balancing blood pressure with its extraordinary antioxidants and nutritional value.
There are numerous reasons to include chia seeds and beets to your diet; Chia Pudding is an extremely nutritious and simple way to add incredible Omega-3’s to your day.
How-To Make Chia Pudding
Start with a “milk” base.*
Blend or mix fruits and/or vegetables with milk base (optional)
Add chia seeds.
Mix in a dash of cinnamon and vanilla extract (your choice).
Top with your favorite fruits, nuts, seeds, etc.
For a hearty option, add protein powder or collagen powder.
*This recipe uses full fat coconut milk, but you can also use lite coconut milk or other “milk” alternatives, such as oat milk, hemp milk, almond milk, or cashew milk.
Additional Chia Pudding Toppings and/or Ingredients
nuts and seeds
protein powder
collagen powder
fresh fruit
coconut shreds
figs and dates
chocolate drizzle
raw cacao powder or nibs
hemp seeds
granola (regular or gluten-free)
Chia pudding can also be enjoyed as a dessert. Add chocolate drizzle, extra fruits, and more sweetener for a more dessert-like vibe. This recipe utilizes the naturally nutritious sugars from the beetroot, and cherries, so adding extra sweetener is not required unless you prefer a sweeter taste.
Chia seeds are quite versatile. You can use chia seeds in other ways too. Sprinkle chia seeds on cereals or healthy smoothie bowls. Add chia seeds to salads and/or dressings, or use the seeds as an egg replacement in baking.
VEGAN BEET AND SWEET CHERRY CHIA PUDDING WITH COCONUT MILK RECIPE (GLUTEN-FREE / PALEO / DAIRY-FREE)
INGREDIENTS (serves 2, depending on jar or bowl size)
1/2 cup chia seeds
1 — 13.5 oz can coconut milk (or about 2 cups of preferred milk)
1/2 cup red beet, peeled, cubed and cooked*
1 1/2 cup sweet dark cherries (frozen or fresh, pitted)
1 tsp vanilla extract
1 tsp cinnamon
1/2 - 1 tbsp maple syrup or a dash of stevia (optional)
1/8 tsp salt (optional)
*You may also use raw beets, but the taste may be stronger. Cooked beets are a little sweeter and less “earthy” than raw beets. For a quick option, use ready-to-eat baby beets, such as “Love Beets” from the market.
DIRECTIONS
Combine chopped beets and coconut milk in high-speed blender until the beet is completely blended. The result will be a beautiful pink milk. If you don’t have a high-speed blender, use a food processor and blend until the beet is in tiny pieces. Then, strain the coconut milk mixture using only the liquid and eliminating the chunky pieces.
Add one cup sweet beets, vanilla extract, cinnamon, sea salt (optional), and maple syrup (optional) to the beet milk mixture and blend until smooth. If mixture is too thick, add a dash more coconut milk.
Pour mixture into a medium bowl, add chia seeds and gently mix. Stir until thoroughly mixed.
Place mixture in covered glass container, sealed Tupperware, or mason jars and place in fridge. If using mason jars for a ready-to-eat option, fill up jars (pint size is good) halfway with chia pudding, leaving room to top with sweet cherries, coconut shreds, hemp seeds, and other ingredients. Seal jars and place in fridge.
Let mixture sit overnight or at least 1-2 hours in fridge. Mixture will get thicker the longer it stays in the fridge making it easier to top with more sweet cherries, more fruit, coconut shreds, etc.
This chia pudding texture is quite thick. If you wish for a thinner consistency, add more coconut milk or preferred milk base.
When ready to eat, top with the remaining sweet cherries and other favorite toppings, such as coconut shreds, berries, chocolate drizzle, granola, etc.
The chia pudding will keep about 4-5 days refrigerated, but typically, it’s eaten within a few days because it’s so tasty!
Double the recipe if needed.
You can also try a variation of this recipe by using beet powder instead of fresh beets. Beet powder makes for a lighter pink color and less pronounced beet flavor.
BEET POWDER AND SWEET CHERRY CHIA PUDDING WITH COCONUT MILK
(GLUTEN-FREE / PALEO / VEGAN)
INGREDIENTS (serves 2, depending on jar or bowl size)
1/2 cup chia seeds
1 — 13.5 oz can coconut milk (or about 2 cups of preferred milk)
2 tsp beetroot powder (2 or more for a stronger beet taste)
1 tsp vanilla extract
1 tsp cinnamon
1 cup sweet dark cherries (frozen or fresh, pitted) - use for topping AND mixed for a fabulous chunky texture.
1/2 - 1 tbsp maple syrup or a dash of stevia (optional)
1/8 tsp salt (optional)
DIRECTIONS
In a medium bowl, gently mix coconut milk, beetroot powder, vanilla extract, cinnamon, salt (optional), and maple syrup or stevia (optional).
Add chia seeds and gently mix until all ingredients are mixed well. Sometimes chia seeds sit at the top or fall to the bottom. That’s okay. You can mix the ingredients again later after the mixture sits a bit in the fridge.
Fold 1/2 cup cherries in the mixture, using the remaining 1/2 cup of cherries for the topping.
Pour chia pudding mix into a glass bowl with airtight lid or Tupperware and place in the refrigerator.
Let mixture sit overnight or at least 1-2 hours in fridge. Mixture will get thicker the longer it stays in the fridge making it easier to top with more sweet cherries, fruit, coconut shreds, granola, cacano nibs, hemp seeds, and more!
If you wish for a thicker or thinner consistency, add more chia seeds for a thicker texture and/or more coconut milk for a thinner consistency.
When ready to eat, remove from fridge and gently mix again. Top with the remaining sweet cherries and other favorite toppings.
This Beet and Sweet Cherry Chia Pudding will keep about 4-5 days refrigerated, but typically, it’s eaten within a few days because it’s so tasty! Enjoy!
STILL HUNGRY?
