• Add cacao powder to a small mixing bowl. Add maple syrup, ground cinnamon, salt, and vanilla and whisk to combine. Then add your dairy-free milk a little at a time and whisk until a paste forms. Then add remaining dairy-free milk and whisk until smooth.
  • Add chia seeds and whisk once more to combine. Cover and refrigerate overnight, or at least 3-5 hours (until it has pudding-like consistency).
  • Leftovers keep covered in the fridge for 4-5 days. Serve chilled with toppings, such as fresh or frozen fruit, granola, or local greek yogurt.

Source: Minimalist Baker

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