What to do
- Combine the walnuts, coconut, and water in a blender and blend on high until smooth. Strain the mixture through a nylon nut milk bag or through a fine mesh sieve lined with cheesecloth. Squeeze or press the mixture tightly to drain out as much milk as possible.
- Pour the strained milk back into the blender and add the beets, pitted dates, salt, and vanilla and blend on high until smooth and tinted pink.
- Combine the chia seeds and 4 cups of the fresh beet milk in a large bowl and stir to combine. (Reserve the remaining milk to use in smoothies, or to enjoy in a glass as is!) Mix in 2 tablespoons of desired sweetener, cover, and place in refrigerator until the pudding thickens. Let sit overnight or for at least 2 hours to let the chia bloom and gel.
- Meanwhile, heat the frozen blueberries with the remaining tablespoon of sweetener in a small saucepan over medium-high heat. Lightly crush the berries to extract their juices and heat just until mixture forms a loose sauce.
- To serve, layer in the chia pudding and wild blueberry mixture into single-serving jars or bowls. Top with fresh berries, mint, a drizzle of coconut cream, edible flowers, and your favorite granola. Enjoy immediately.
What you’ll Need
2 cups walnuts, soaked overnight in water
2 cups dried flaked coconut, soaked overnight in water
4 cups water
2 medium beets, from 1 (8.8 oz) package of Love Beets Organic Cooked Beets
4 medjool dates, pitted
Pinch of sea salt
1 tsp vanilla extract or 1 vanilla bean scraped
¾ cup chia seeds
3 tbsp sweetener, such as honey, maple syrup, or coconut nectar
2 cups frozen wild blueberries
2 cups fresh blueberries
1 cup sliced strawberries
Handful fresh mint leaves
½ cup lightly whipped coconut cream
Edible flowers, optional