- 3/4 cup almond (rice, soy, hemp, coconut) milk, unsweetened
- 2 tsp maple syrup or 1/4 tsp stevia
- 1 tsp pure vanilla extract
- 3 – 4 tbsp chia seeds*
- 1 tbsp cocoa or cacao powder, unsweetened
Directions: Add all ingredients to a Mason jar or any container with a tight lid (I prefer glass) in the order listed above – liquids first. Whisk well or stir vigorously with a fork until cacao powder is well combined with the rest of ingredients. Refrigerate for at least 6 hours or overnight. When ready to eat, stir well again. Some lumps are OK, just stir well. The thickness and sweetness can be adjusted to your taste. Top with slivered almonds and berries.
Storage Instructions: Refrigerate for up to 5 days.
Notes: * For a thick consistency pudding use 4 tbsp chia seeds, for soup like consistency (pictured) use only 3 tbsp (my favourite).