Best with Organic Cooked Beets

Wild Blueberry & Beet Chia Pudding

Prep Time: 2 hours or Overnight Servings: 6-8

What to do

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Chia Pudding

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

Granola, optional