1 1/2 cups almond milk
1/3 cup chia seeds
3 tablespoons creamy almond butter
3 tablespoons unsweetened cocoa powder
3 tablespoons maple syrup
1/4 teaspoon fine salt
1/3 cup toasted coconut flakes

Place all the ingredients except the coconut in a blender and blend until smooth. Divide the mixture into 4 (1/2-cup) jars, ramekins, or glasses, cover with plastic wrap, and refrigerate at least 4 hours or overnight, until the chia seeds are fully hydrated. Serve topped with the toasted coconut flakes.

Recipe Notes

• Almond milk: You can use either sweetened or unsweetened almond milk — just taste and adjust with more maple syrup as needed if you're using unsweetened almond milk.

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