RUDOLPH RED & MINT CHOCOLATE CHIP CHIA PUDDING

Mint Chocolate Chip Chia Pudding topped with raspberries, granola, Giddy Yo chocolate-covered golden berries, and Healthy Crunch Sweet Beet coconut chips. Rudolph Red Chia Pudding topped with toasted pumpkin seeds, pistachios & macadamia nuts, Rawcology Matcha Latte coconut chips, and Giddy Yo 72% cacao raspberry chocolate bar. Both served with a generous spoonful of Fatso Crunchy Salted Caramel Peanut Butter.

We’re getting festive with these green and red chia puddings!

Chia pudding is an easy make-ahead breakfast staple at our house.  It’s nutritious, delicious, and versatile, and can literally be thrown together in just minutes the night before.  

Chia seeds have a mild nutty taste and are extremely nutrient-dense.  They are rich in fibre, minerals, antioxidants, protein, and healthy fats. In fact, a 2 Tbsp serving contains 4 grams of protein and 12 grams of carbohydrate, of which 11 grams are actually fibre!

For the Rudolph Red pudding, I used beetroot crystals.  Now don't get scared off here! Beetroot crystals add beautiful colour and amazing vitamins, minerals and antioxidants with only a mild sweet earthy flavour.  My chicklets love to guess all my "how-I-made-it-healthy" tricks and this one had them stumped because they just couldn't taste the beet!

Rudolph Red Chia Pudding

Rudolph Red Chia Pudding topped with grain-free granola and pomegranate arils.

Ingredients for 4 small servings:

• 1 1/2 cups unsweetened almond or nut-free milk (I like to use my Almond Cow to make homemade plant-based milk)

• 1 cup canned organic full-fat coconut milk

• 1/4 cup Further Food collagen peptides (nonvegan) OR Nuzest Clean Lean Smooth Vanilla or Just Natural protein powder OR 2 Tbsp of each

• 1 Tbsp organic beetroot crystals

• 1 tsp pure vanilla extract

• Lakanto sugar-free monk fruit sweetener, pure stevia, or raw honey (nonvegan), adjusted to taste (optional)

• 1/2 cup white chia seeds

• optional toppings: pomegranate seeds, kiwi berries, toasted nuts and/or seeds, granola, coconut chips, Giddy Yo dark chocolate, nut or seed butter, or toppings of choice

Directions:

1. Put coconut milk, almond milk, collagen/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 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 4 hours.

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.

Mint Chip Chia Pudding

Ingredients for 4 small servings:

• 3 cups well-packed raw baby spinach

• 1 1/2 cups unsweetened almond or nut-free milk (I like to use my Almond Cow to make homemade plant-based milk)

• 1 cup canned organic full-fat coconut milk

• 1/4 cup Nuzest Clean Lean Smooth Vanilla or Just Natural protein powder OR Further Food collagen peptides (nonvegan) OR 2 Tbsp of each

• 1 tsp pure vanilla extract

• 1 tsp Giddy Yo chlorella powder OR Plant Burst spirulina powder (optional)

• 1/2 tsp pure peppermint extract, adjusted to taste

• Lakanto sugar-free powdered monk fruit sweetener, raw honey (nonvegan), pure stevia, or sweetener of choice, adjusted to taste

• 1/2 cup white chia seeds

• 1/4 cup Giddy Yo raw cacao nibs

• optional toppings: unsweetened toasted coconut, pomegranate arils, cacao nibs and/or Giddy Yo dark chocolate or chocolate-covered golden berries, raspberries, granola, nut or seed butter, or toppings of choice

Mint Chocolate Chip Chia Pudding topped with pomegranate arils and shaved Giddy Yoyo cacao bar.

Directions:

1. Put spinach, almond milk, coconut milk, protein or collagen powder, vanilla, chlorella, and peppermint extract into blender container and blend on high until well mixed. Add sweetener and adjust peppermint to taste.

2. Add chia seeds and cacao nibs and pulse-blend until just combined.

3. Pour into 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 4 hours.

Mint Chip Chia Pudding can be stored in an airtight container in the fridge for up to 5 days. Serve cold with your favourite toppings.

Mint Chocolate Chip Chia Pudding topped with raspberries, granola, Giddy Yoyo chocolate-covered golden berries, and Healthy Crunch Sweet Beet coconut chips. Rudolph Red Chia Pudding topped with toasted pumpkin seeds, pistachios & macadamia nuts, Rawcology Matcha Latte coconut chips, and Giddy Yoyo 72% cacao raspberry chocolate bar. Both served with a generous spoonful of Fatso Crunchy Salted Caramel Peanut Butter.

This recipe was first published on December 12, 2017. It was updated and reposted November 28, 2018.