Chia pudding jar recipe 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.
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.)
Notes
Note* Prepare in a large bowl when meal-prepping, or mix directly into individual portions in your mason jars/containers.You can use your choice of milk or coconut water for the smoothie.* If you have diabetes then you can use stevia as your sweetener of choice or sugar-free syrup.** You could also add some spinach, cucumber or pineapple to the smoothie although these will affect the colour.