Salted Caramel Chia Pudding

Instructions

1. 1

   In a medium saucepan, combine the almond milk, maple syrup, and vanilla extract. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.

2. 2

   In a small bowl, whisk together the chia seeds and salt. Add the dry mixture to the saucepan and stir to combine.

3. 3

   Remove the saucepan from the heat and let it sit for 5 minutes, allowing the chia seeds to absorb the liquid and thicken the mixture.

4. 4

   In a separate saucepan, melt the butter over low heat. Add the cocoa powder and whisk until smooth.

5. 5

   Add the coconut sugar to the saucepan with the cocoa mixture and whisk until well combined.

6. 6

   Pour the chocolate mixture over the chia pudding and stir until the two are fully incorporated.

7. 7

   Let the mixture cool to room temperature before refrigerating it for at least 2 hours.

8. 8

   Just before serving, drizzle the salted caramel sauce over the top of the chia pudding and sprinkle with additional salt if desired.

9. 9

   Serve the Salted Caramel Chia Pudding chilled, garnished with additional chia seeds or chopped nuts if desired.

10. 10

    Tips: You can make the chia pudding ahead of time and store it in the refrigerator for up to 3 days. You can also customize the recipe by adding different flavorings or toppings, such as nuts or dried fruit.