Optional garnishes: coconut whipped creamraspberries, mint sprigs
Instructions
Place cocoa powder, chia seeds, maple syrup and almond milk in a bowl.
Whisk until the mixture is smooth and cocoa powder has dissolved approximately 3 minutes.
Cover the bowl and place in the refrigerator for at least 2 hours or until mixture has thickened.
Serve, topped with coconut whipped cream, raspberries and mint sprigs if desired.
Notes
For a smoother texture... blitz it! If you don’t like the tapioca consistency of chia pudding and want a smoother, more mousse-like texture, you can blitz it all together in a high-powered blender until it’s smooth.Is your pudding is too thin? You can add more chia seeds and let it sit for 30 minutes more; if it's too thick, try adding a touch more almond milk.If you notice your chia seeds aren't starting to gel and thicken after 10 minutes, you may have dud chia seeds. This can happen in they've been sitting in your pantry a while. Keep an eye on the expiry date.Make sure to refrigerate for at least two hours.