Chocolate Chia Pudding

Ingredients

• 1 cup non-dairy milk (almond, oat, hemp, etc.)

• 2 to 3 tablespoons raw cacao powder (or cocoa powder)

• 2 to 3 tablespoons maple syrup (see notes for date substitution)

• 1/4 cup chia seeds

Method

1. In a mixing bowl (with a pour spout, if possible) combine the milk, 2 tablespoons of cacao powder, and 2 tablespoons maple syrup. Taste the mixture, and add more cacao powder or maple syrup to taste. Keep in mind that the chia seeds will dilute the chocolate milk flavor slightly.

2. To make two individual servings, pour 2 tablespoons of chia seeds into two separate storage jars that have lids. Divide the chocolate milk between the two containers, and then use a whisk to mix well. (Alternatively, you can add the chia seeds to the chocolate milk mixture to stir well, then pour the chia pudding into the storage containers-- it's totally up to you!)

3. Transfer the pudding to the fridge to thicken up, for at least 15 minutes, but it will get even thicker the longer it chills. You can make this pudding up to 3 days in advance as a make-ahead meal option, as long as you store it in an airtight container in the fridge.

From detoxinista.com