NUTRITION

SERVINGS

INGREDIENTS

4 tablespoons Chia Seeds

1 tablespoon Unsweetened Cocoa Powder

1 cup Unsweetened Almond Milk

1/4 cup Full-Fat Canned Coconut Milk

1 tablespoon Maple Syrup

1/4 cup Unsweetened Shredded Coconut

1 tablespoon Almond Butter

PREPARATION

• 1

  In a medium mixing bowl, whisk together the almond milk, canned coconut milk, almond butter, maple syrup, and cocoa powder until the mixture is smooth and well combined.

• 2

  Add the chia seeds to the liquid mixture and stir vigorously for about two minutes to prevent clumping.

• 3

  Cover the bowl and place it in the refrigerator for at least 4 hours, or ideally overnight, to allow the pudding to thicken.

• 4

  While the pudding sets, place the shredded coconut in a small dry skillet over low heat.

• 5

  Toast the coconut for 3-5 minutes, stirring frequently, until it becomes fragrant and turns a light golden brown.

• 6

  Remove the pudding from the refrigerator, give it one final stir, and top with the toasted coconut before serving.