Chocolate Chia Seed Pudding
Makes 8 servings
3 cups unsweetened milk of choice
3/4 cup chia seeds
½ cup cacao powder
¼ cup maple syrup
¼ teaspoon sea salt
1 teaspoon vanilla extract
Toppings: unsweetened coconut chips, pecans, walnuts, berries, diced pear
1. Add all ingredients except coconut chips and pecans into a mixing bowl and whisk vigorously to combine.
2. Let rest covered in the fridge overnight or at least 3-5 hours.
3.Meanwhile preheat the oven to 350F. Spread pecans on a baking sheet and bake for 8-10 minutes, or until toasted. Remove from oven and set aside. Lower oven to 300F. Spread coconut chips on the baking sheet and toast for about 4-6 minutes, or until golden brown. Chop pecans and store in a glass container with the toasted coconut at room temperature until ready to eat.