Step 1

Set aside 3 mini jars. For Microwave: Scoop entire can of coconut milk into a heatproof, microwave-safe bowl. Heat in 10-second increments in the microwave until fully melted. Or, if using drinkable milk (like almond milk), skip this step. For Stovetop: Set a medium saucepan over low heat and transfer the entire can of full-fat coconut milk into the pan. Heat and stir just until melted and completely smooth. Transfer to a heatproof bowl.

Step 2

Add melted coconut milk or other milk, raw cacao powder and maple syrup to a blender. I use this personal blender for easier cleanup. Blend until thoroughly mixed and no cacao powder clumps remain.

Step 3

Pour this mixture into a medium bowl. Add chia seeds and whisk until very well mixed. Allow to set for 5 minutes. Whisk again, clearing out any clumps that formed.

Step 4

Pour mixture into mini jars, filling each jar almost to the top and cover.

Step 5

Refrigerate for 2-4 hours (or overnight if desired) to allow chia pudding to thicken. Optionally, top with fruit, coconut whip and more. Enjoy! Storing instructions below.

Step 6

go to this Low Carb Chocolate Chia Pudding (Keto)

Step 7

add in ¼ to ½ teaspoon of organic peppermint extract to taste

Step 8

top with fresh mint leaves before serving