Ingredients
- 1/4 cup BBF Cacao Powder
- 3-5 Tbsp BBF Agave or maple syrup
- 1/2 tsp ground cinnamon (optional)
- 1 pinch sea salt
- 1/2 tsp vanilla extract
- 1 1/2 cups dairy-free milk of choice
- 1/2 cup BBF Chia Seeds
Directions
- 1.To a small mixing bowl add cacao powder (sift first to reduce clumps), agave syrup, ground cinnamon, salt, and vanilla and whisk to combine. Then add a little dairy-free milk at a time and whisk until a paste forms. Then add remaining dairy-free milk and whisk until smooth.
- 2.Add chia seeds and whisk once more to combine. Then cover and refrigerate overnight, or at least 3-5 hours (until it’s achieved a pudding-like consistency). It may also be helpful to give the mixture an extra whisk/stir once it has been in the refrigerator for 30-45 minutes.
- 3.Leftovers keep covered in the fridge for 4-5 days, though best when fresh. Serve chilled with desired toppings, such as shaved chocolate or cacao nibs, or coconut whipped cream.
- 4.Enjoy your Cacao Chia Pudding!
