Chocolate Chia Pudding

• 1-1/2 cup Original Almond Milk
• 6 whole Dates, Pitted
• 1/3 cups Black Chia Seeds
• 1/4 cups Unsweetened Cocoa Powder
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoons Vanilla Extract
• 2 Tablespoons Plain Greek Yogurt
• 1 teaspoon Real Maple Syrup
• 8 whole Fresh Raspberries (optional)
• 8 leaves Mint (optional)

1. Add milk and dates to a blender and puree until smooth.
2. In a medium mixing bowl, combined blended mixture with chia seeds, cocoa powder, cinnamon, and vanilla extract. Stir to combine. Cover the mixing bowl with plastic wrap or, preferably, pour into individually-sized airtight containers. Place in the refrigerator overnight, or for at least 5-6 hours, to allow chia seeds to absorb the liquid.
3. When ready to eat, make the topping by combining the yogurt and maple syrup in a small mixing bowl. Place a dollop of the topping on each serving and garnish with fresh raspberries and mint leaves, if desired.

milk, dates, ubc, ground cinnamon, vanilla, greek yogurt, maple syrup, fresh raspberries

Taken from tastykitchen.com/recipes/desserts/chocolate-chia-pudding-5/ (may not work)