Yield: Serves or Makes 2-3
The night before: Pour chia seeds into a bowl and then the coconut milk and whisk together. Cover and place in fridge overnight.
When ready to eat: Remove chia seed pudding from the fridge and stir well to break up the seeds. May need to use the back of a spoon to break up the “chunks.” Stir in the cacao/cocoa, maple syrup, and a pinch of salt.
To serve: Scoop into glasses or bowls and top with almond butter, whipped cream, cacao nibs, berries, coconut or whatever else your heart desires! Enjoy!