I absolutely love my little chia pudding jar recipes. However, this one has that extra something special with a Vegan detox smoothie topping including beetroot and avocado but still with a creamy, sweet taste. A wonderful, nutritious snack to keep you satiated for longer and boost your energy levels.
Chia pudding is an obsession of mine and has been for years. Not only is it incredibly nutritious, but it’s also ridiculously simple to make and can be customized in a variety of ways, to suit all tastes. This chia pudding jar includes a delicious strawberry and banana detox smoothie and can be topped with additional fruit, for a filling and tasty breakfast treat.
If you already know and love chia pudding, then I’m sure don’t need to preach the chia benefits to you. However, if you’re new to chia pudding and on the wary side of whether or not chia pudding is as amazing as it sounds, well I’m here to tell you – Yes!
Chia pudding may have a texture that is a little off-putting at first (I know that isn’t the case for me, but others I know weren’t a fan on their first tasting). I tend to think that, even for those that may not have liked it the very first time, give it another shot – it may just need to grow on you a little, as a new texture.
Alternatively, chia pudding can also be blended (once fully set) for even more of a pudding-like consistency.
Once that barrier is out of the way then there’s absolutely nothing about this dish that isn’t amazing. This healthy snack can be flavored and topped in a variety of ways – from sinful dessert-like flavors to this healthy strawberry detox smoothie- so the options for chia pudding recipes are plentiful!
Your choice of toppings, much like with a smoothie bowl, can also be used to boost the nutritional value of an already nutritious dish. From crushed nuts and fresh fruit to shredded coconut or coconut flakes, homemade nut butters, puffed quinoa, cacao nibs, etc. There are plenty of options.
Plus, the actual chia pudding itself is made up of only three base ingredients: chia seeds, your milk of choice (my favorites are coconut milk and almond milk), and natural sweetener of choice (agave syrup, maple, etc.)
Chia pudding is also a perfect dish for meal-prepping as it needs time to ‘set’ anyway and once thickened, can be kept in your fridge for up to a week. So perfect to grab and go at any time throughout the week.
Chia Pudding Nutrition
All of the nutritional benefits work together to provide you with a snack/ dessert that will leave you feeling satiated, and fuller for longer, and boost your energy when you need it most. In fact, I love to eat these for breakfast, to start my day off right. Alternatively, it’s a perfect snack for that mid-afternoon slump.
They are super nutritious: With just 69 calories per tablespoon, chia seeds are high in protein, fiber, calcium omega-3’s as well as various B vitamins, zinc, and potassium.
High fiber: which means they will keep you feeling fuller for longer, as well as just being generally great for the digestive system.
High protein: This is not only great for the body but also a wonderful way for anyone on a plant-based diet to get in additional protein
For exact figures, according to Healthline, a 2 tablespoon serving of chia seeds provides:
- Fibre: 11 grams.
- Protein: 4 grams.
- Fat: 9 grams (5g are healthy omega-3s).
- Carbs: 1g
How to Make Chia Pudding
Saying that chia pudding is an easy recipe would be putting it mildly. There’s not much that can go wrong with this recipe unless the chia seeds don’t absorb the liquid, which would be extremely rare. This is also usually a sign of old chia seeds.
To make any chia pudding: mix chia seeds with your sweetener and milk of choice and stir well, making sure there are no clumps in the mixture.
Sometimes, I will leave that a minute or two to settle and then mix again, to make sure there are no chunks. However, it’s not 100% necessary unless it’s particularly clumpy.
I’ve found that half an hour is the absolute minimum time I’d suggest to allow the chia pudding to thicken. For the best results, though, I recommend leaving them for a minimum of 2 hours. Most often, I will meal prep my chia pudding, so it is left overnight before using even the first portion.
When ready, the chia pudding should be thick, creamy, and pudding-like with a gelatinous texture. If you’re finding that it’s still a bit too liquidy, then you can always add an extra tiny amount of chia seeds and leave it to set for an additional half-hour (minimum).
Once ready, chia pudding can be left, covered, in the fridge for up to five days.
The Perfect Chia Pudding Ratio
I know that there are a few suggestions for the perfect chia pudding ratio and, I’ve tried a lot of variations. However, after making chia pudding what must be HUNDREDS of times- this ratio works wonders for me:
1 1/2 Tablespoons Chia seeds -> 1/2 Cup milk of your choice.
And because the chia seeds swell and absorb up to 10 times their weight in water, it only takes a few tablespoons of chia seeds to make a week’s worth of chia pudding.
The Detox Smoothie
When people think of detoxifying smoothie recipes, we think of weird superfood powers and something green in color, etc. However, that doesn’t have to be the case, and there are no green smoothies in sight.
This simple strawberry smoothie turns into a great detoxifier with the simple addition of avocado and beetroot. Fruits and veggies really are the best and work to support our detoxifying organs (kidneys, liver, etc.). And they manage to do it without affecting the taste and texture negatively (if I do say so myself).
The addition of avocado is creamy and rich, without affecting the flavor. Not to mention that you also get all the rest of the nutritional benefits that avocados bring to a meal.
Beetroot, while stronger in taste, is in small quantities. So it doesn’t compete with the sweet flavors of banana and strawberry.
For some additional ingredient choices, feel free to add some chopped pineapple, cucumber, or my leafy green favorite – spinach.
Note* Spinach will affect the color of the smoothie. However, a small handful of spinach is unlikely to affect the taste at all. Once again, this is down to the fact that the banana and strawberry are such strong flavors.
In terms of liquid, you can either use milk or alternatively coconut water, which is incredibly nutritious.
How to Make the Detox Smoothie & Chia Pudding Recipe
To begin, you need to prepare the chia pudding. To do this mix the milk, chia seeds, sweetener*, and vanilla thoroughly, to avoid clumps. One portion of chia pudding in these jars is 1.5tbsp chia seeds to 1/2 cup of milk.
* If you have diabetes then you can use stevia as your sweetener of choice or sugar-free syrup.
Note* Prepare in a large bowl when meal-prepping, or mix directly into individual portions in your mason jars/ containers.
Cover and leave in the fridge for a minimum of 30 minutes. I suggest two hours for best results, although it can be left in the fridge for up to five days.
Once the chia pudding is thick, prepare the detox smoothie. To do this blend all the smoothie ingredients, till smooth.
Layer the smoothie over the chia pudding and top with your toppings of choice. (fresh or frozen fruit, drizzles including almond butter, and other homemade nut and seed butters and sprinkles like dried coconut, cacao nibs, etc.)
To stick any fruit/veggies to the side of the jar, the secret is to cut a really thin slice. Make sure that the glass is perfectly dry- it should then stick automatically. Alternatively, you can add a tiny amount of a sweetener to the glass first to act as a “glue”. This isn’t necessary, as it’s just for decoration, but I love to do it.
Other Chia Pudding Recipes You May Like
- 3 Ingredient Chia Pudding
- Mango Chia Pudding Bowl (with Crispy Oats and Yogurt)
- Mint Smoothie Layered Chia Pudding Jars
If you have any questions, feel free to ask them in the comments. I’d also really appreciate a recipe rating and any feedback, and feel free to tag me in your recreations on Instagram @Alphafoodie.
Detox smoothie and Chia Pudding Jar Recipe
Layer 1: Chia pudding
- 1 cup almond milk or any milk of choice
- 3 tablespoon chia seeds
- 1/2 tablespoon maple syrup or your favourite natural sweetener
- 1/4 teaspoon vanilla extract or powder
Layer 2: pink smoothie
- 1/2 cup almond milk or any liquid of choice i.e. coconut water
- 1 frozen banana
- 1/2 beetroot medium-sized
- 1/2 cup frozen strawberries
- 1/2 avocado
- To begin, you need to prepare the chia pudding. To do this mix the milk, chia seeds, sweetener* and vanilla thoroughly, to avoid clumps. One portion of chia pudding in these jars is 1.5tbsp chia seeds to 1/2 cup milk.
- Cover and leave in the fridge for a minimum of 30 minutes. I suggest two hours for best results, although it can be left in the fridge for up to five days.
- Once the chia pudding is thick, prepare the detox smoothie. To do this blend all the smoothie ingredients, till smooth.**
- To stick any fruit/veggies to the side of the jar, the secret is to cut a really thin slice. Make sure that the glass is perfectly dry- it should then stick automatically. Alternatively, you can add a tiny amount of a sweetener to the glass first to act as a ‘glue’. This isn’t necessary, as it’s just for decoration, but I love to do it.
- Layer the smoothie over the chia pudding and top with your toppings of choice. (fresh or frozen fruit, drizzles including almond butter, and other homemade nut and seed butters and sprinkles like dried coconut, cacao nibs etc.)