1½ C unsweetened almond milk or other nut milk, or dairy milk of choice
⅓ C chia seeds
¼ C unsweetened cacao powder
3 Tbsp maple syrup
1 Tbsp instant espresso powder
1 tsp vanilla
½ tsp cinammon
himalayan pink salt or kosher salt to taste
Instructions
Mix all ingredient together with a wire whisk, make sure to thoroughly incorporate the cocao powder. Store in airtight container in the refrigerator for 6 hours or overnight for pudding to set.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/chocolate-espresso-chia-pudding/