– 1/4 cup cacao powder or unsweetened cocoa powder – 3-5 Tbsp maple syrup – 1/2 tsp ground cinnamon (optional) – 1 pinch sea salt
– 1/2 tsp vanilla extract – 1 ½ cups Almond Breeze Almond milk Original Unsweetened (or light coconut milk for creamier texture!) – 1/2 cup chia seeds
In a small mixing bowl, whisk together cacao powder (sifted first to remove clumps), maple syrup, ground cinnamon, salt, and vanilla.
Then, gradually add dairy-free milk, whisking until a paste forms. Add the remaining dairy-free milk and whisk until smooth.
Whisk in the chia seeds until well combined. Then cover and refrigerate for at least 3-5 hours (until the consistency resembles pudding).
It may also be useful to give the mixture another whisk/stir after it has been in the refrigerated for 30-45 minutes.
Leftovers can be stored in the fridge for 4-5 days, but they are best fresh.
Serve chilled with any desired toppings, such as fruit, granola, or coconut whipped cream.