Ingredients
1 cup canned organic full-fat coconut milk
1 cup unsweetened almond or nut-free milk
1/4 cup Nuzest Clean Lean Protein Just Natural
1 tbsp organic beetroot crystals
1 tsp pure vanilla extract
Optional Lakanto monk fruit sweetener, stevia or raw honey (non-vegan) to taste
8 tbsp white chia seeds
Optional toppings: pomegranate seeds, macadamia nuts and/or grain-free granola
This Rudolph Red Chia Pudding recipe comes from our friend @drtarasunshine. It is delicious and will get you in the festive mood this holiday season.
Rudolph Red Chia Pudding can be stored in an airtight container in the fridge for up to 5 days. Serve warm or cold with your choice of toppings.
1. Add coconut milk, almond milk, protein powder, beetroot crystals, and vanilla extract into a bowl or blender container and whisk or blend on high until well-mixed. Sweeten to taste.
2. Add-in chia seeds and whisk or pulse blend until just combined.
3. Pour into a bowl or single serving mason jars and cover or seal tightly.
4. Let sit for 10 minutes, then whisk and cover or shake well and put in fridge overnight, or for a minimum of 3 hours.
