Coconut cacao chia pudding
serves 2-3

1 ½ cups unsweetened almond milk, or unsweetened nut, seed, hemp or flax milk of choice (we use Malk)
2 scoops grass-fed collagen protein (such as Vital Proteins) or 2 tablespoons plant-based protein powder (such as Livwell)
1 large pitted Medjool date
3 tablespoons raw cacao powder
1/4 teaspoon vanilla extract
dash of sea salt
1/4 cup chia seeds
3 tablespoons dried shredded coconut, unsweetened

to serve (optional):
1/4 – 1/2 cup fresh raspberries per serving (or substitute berries of choice)
torn fresh mint leaves

Directions

1. Add the almond milk, protein powder, date, cacao, vanilla extract and a dash of sea salt to a high-speed blender and blend until smooth.

2. In a large glass jar with a tight-fitting lid, combine the blended mixture with chia seeds and flaked coconut and whisk until well combined. Cover with lid and refrigerate for at least 4 hours, preferably overnight.

3. Before serving, remove chia pudding from refrigerator and stir well to break up any clumps of chia seeds that may have formed. If the pudding seems too thick and chia seeds are clumping together, add more almond milk, 2 tablespoons at a time, to reach desired consistency. Serve as is or with optional topping(s) of your choice!

tip: chia pudding will keep well in the refrigerator for up to 5 days, making this a great option for a make-ahead breakfast or snack on-the-go. Once chia pudding has set, portion individual servings into 2 or 3 smaller jars (add any toppings on the day you plan to enjoy each serving).