Place the flaxseeds in a small pot and add in the water, cook for around 5 mins, until the water turns sticky.
Then take off the heat and allow to cool slightly.
Place the raspberries and beetroot juice in a blender and blend until smooth. Next, add in the flaxseeds and blend again.
Transfer the smoothie into a bowl and top with the yogurt and cocoa nibs. Serve straight away.
We prefer to use a plant-based yogurt, like Forager Project's Cashew Yogurt (get the unsweetened plain) or So Delicious plant-based unsweetened yogurt. Watch out for any added sugars and sweeteners in your yogurts.