Measure out the
Unsweetened Almond Milk (1 cup)
Chia Seeds (1/4 cup)
Unsweetened Cocoa Powder (1/2 Tbsp)
Agave Syrup (1/2 Tbsp)
Pour the chia seeds and the milk into a mason jar or other sealable jar. Add the cocoa powder and agave, and give everything a good stirring. Screw the lid on tight and give a little extra shake to make sure everything is mixed up well.
Put in the fridge for a few hours or overnight to let the chia seeds expand. When they’re soaked in liquid, chia seeds get this funny gelatinous coating around the seeds that kind of reminds me of tapioca.
Then blend the pudding in a food process. Give it a taste and add more agave syrup if needed.
Top with a sprinkle of
Ground Cinnamon (to taste)
Dried Mangoes (to taste)