Chocolate Chia Seed Pudding

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.