Coconut Cacao Chia Pudding
Servings
6½ cup size containers
Servings
6½ cup size containers
Instructions
  1. Divide the raspberries, blueberries and/or blackberries, between the six bowls.
  2. In a medium size bowl, mix the coconut milk, maple syrup, vanilla extract and cacao powder until very smooth.
  3. Add the chia seeds and mix well.
  4. Pour the liquid, approximately 1/3 of a cup, over the berries in each container.
  5. Refrigerate 3+ hours, or overnight, until firm.
Recipe Notes

Optional: Place additional berries on top and grate a small amount of the 85% cacao bar over the mixtures.