Chocolate Chia Seed Pudding

serves 2

1 1/4 cup unsweetened non-dairy milk (almond or coconut are my personal favs)

1/4 cup chia seeds

3 tablespoons raw cacao powder (baking cocoa will also work)

Dash of pink Himalayan sea salt

1 tablespoon organic maple syrup or raw honey

Dark Chocolate shavings for garnish

Add all of the ingredients to a large glass jar with a lid, give it a quick stir, then put the lid on. Shake it like crazy to mix it all up. Refrigerate until very thick and pudding-like, at least 4 hours or overnight, shaking or stirring occasionally. Serve the pudding chilled with whatever topping you’d like.

Optional toppings when serving:
crystallized ginger, goji berries, nut butter, coconut, fresh citrus, bananas, nuts, pomegranate seeds, whipped coconut cream.