Berry Beets Chia Pudding

First pulse some fresh or frozen raspberries in your blender. 10 or so should be fine (this makes enough for 4 small servings or 1
large breakfast serving – you can even warm it up!) Add 1 cup of chia seeds into a bowl or jar and add 2 cups of dairy free mylk
and 3/4 cup filtered water or coconut water. Add 1 tsp beetroot powder (or you can use freshly juiced beetroot juice as a
replacement for some of the above liquid quantities).  Add your pulsed rasps, 1 tbsp of Beauty Elixir, a dash of maple syrup or preferred sweetener.  Mix and pop in the fridge for 30 minutes or overnight.

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