Chocolate Coconut Chia Pudding
Makes: 2-3 serves
1 cup almond milk
1/2 cup coconut cream from a can
1/2 cup chia seeds
2 tablespoons Franjo’s Kitchen Motherhood Blend
2 tablespoons cacao powder
2 tablespoons maple syrup
1 teaspoon vanilla extract
Edible flowers (optional)
Add all ingredients to a medium sized bowl and use a fork or a whisk to blend until smooth.
Place in the fridge for 1-2 hours to thicken.
Serve layered with coconut yoghurt and garnish with fresh berries and edible flowers.
Consume within 2-3 days (as if you can even wait that long!).