| Servings |
servings
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Ingredients
- 1/4 cup Cocoa Powder or unsweetened cocoa powder
- 1/2 teaspoon Ground Cinnamon
- pinch Sea Salt
- 4 tablespoons Maple Syrup
- 1/2 teaspoon Vanilla Extract
- 1 14 oz can Coconut Milk "Thai Kitchen" unsweetened (or 1.5 cups of almond milk)
- 1/2 cup Chai Seeds
Ingredients
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Instructions
- In a small mixing bowl add cocoa powder sifting to reduce clumps.
- Combine with cinnamon, salt, maple syrup, and vanilla extract. Wisk until well blended paste forms.
- Add all of coconut milk and whisk until smooth.
- Add chai seeds and whisk once more to combine.
- Refrigerate for 30 minutes in mixing bowl. Then give mixture an extra whisk or stir and spoon into 4 individual serving dessert goblets.
- Cover and refrigerate 3-5 hours or overnight or up to 5 days (best when fresh).
- Otional - tablespoon of whipped cream and/or raspberry on each for fancy presentation (not needed).
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