Sol-ti Ginger Beet Chia Puddings

Creator: Katie Schlegel @theallnaturalvegan

Ingredients

  • 1 ⅓ Cups Coconut Cream
  • ⅓ Cup Chia Seeds
  • 2 Bottles of GINGER BEET SuperShot®
  • 1 tsp Vanilla Bean Powder
  • ¼ Cup Maple Syrup
  • Coconut Yogurt, for Serving

Instructions

1. Mix and Prep

  • In a medium bowl, whisk together the coconut cream, Sol-ti GINGER BEET SuperShots, vanilla bean powder, and maple syrup until fully combined.
  • Stir in the chia seeds.
  • Let sit for 5 minutes, then stir again to prevent clumping.
  • Cover and refrigerate for at least 2 hours or overnight, until thickened.

2. Serve and Top

  • Serve topped with a dollop of coconut yogurt.
Sol-ti Ginger Beet Chia Puddings

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Sol-ti GINGER SuperShot

GINGER BEET SuperShot®

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