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Add coconut milk, chia seeds, vanilla bean seeds or extract, 2½ tablespoons maple syrup or honey, cinnamon, and cardamom to an airtight container. Whisk and apportion it accordingly into 6 small glasses. Refrigerate overnight is best but If you are in a hurry, you need to let it rest in the fridge for at least 2 hrs before topping it with the next layer.
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To make the beetroot layer, wrap the beetroot in aluminium foil and roast it in the oven at 180 deg C for about an hour until it is soft.. Let it cool and mash it roughly with a fork.
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Pour the almond milk Into a small saucepan, add maple syrup, vanilla bean and seeds and turn on the stove to low just barely to a simmer (do not let it come to a boil). Remove from heat and let it rest for 5 mins or so before discarding the vanilla pod.
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Add the mashed beetroot into the almond mixture and blend the beetroot mixture in a blender. Add the yogurt followed by the softened gelatin leaves and stir until gelatin is completely dissolved. Set aside to cool.