Chocolate Chia Pudding
- 3/4 cup almond milk
- 4 Medjool dates, pitted
- 2 tbsp chia seeds
- 1 tbsp cashew butter
- 2 tbsp cocoa powder
- 1/4 tsp vanilla extract
- 1/8 tsp sea salt
- Combine almond milk, dates and chia seeds in a large bowl. Cover and place in the refrigerator allowing to soften 2 hours, up to overnight.
- When prepared, add all ingredients to a high speed blender. Blend until smooth, stopping often to scrape the sides of the blender.
- Pour the pudding into individual serving dishes. Place in refrigerator and allow to chill, approximately 2 hours.
Cover and store leftover pudding in refrigerator up to 3 days.