Chocolate Chia Seed Pudding

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Packed with protein, omega-3, antioxidants and calcium.

2 cups non-dairy milk ( I like almond or coconut milk )
1/3 cups chia seeds
¼ cup cacao powder
½ teaspoon pure vanilla extract
¼ cup ( or less ) pure maple syrup ( can use 5-9 dates, pitted )
pinch sea salt


Place all ingredients in blender and blend on high 1-2 minutes until smooth.

Pour pudding into 4 4-oz. small ball/mason jars and refrigerate for at least 4 hours or overnight.

Serve with desired toppings, such as granola, toasted almonds or coconut whipped cream.

Since this recipe uses all natural ingredients, it will only last in the fridge for about 2-3 days. So enjoy it quickly!


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