Last week when I was home in beautiful Los Angeles, I was on a chia seed binge, for whatever reason. I absolutely love chia seed pudding, it's really my good to breakfast or brunch, as it's really filling due to it's high fiber content. Chia seeds expand when they are soaked in liquid, and I personally love the texture of chia seed pudding! Usually I just top the pudding with fresh fruit or raw cacao but this time I wanted to try something different. I had a really ripe mango, so pureed it, poured it at the bottom of the serving cup and then topped the chia seed pudding on it. When I was ready to eat it, I mixed it together and it was just delicious! Give this a try!
1/4 cup chia seeds
1 cup unsweetened almond milk
1 tbsp raw cacao nibs
1/2 ripe mango (or any other fruit)
1 tbsp dried mulberries
2 tbsp coconut milk yogurt (I used coyo brand)
1 tsp vanilla extract
Place chia seeds, almond milk, and vanilla extract in a jar. Mix well. Cover and refridgerate for 4 hours or overnight. Peel mango and puree in a blender. Pour into the bottom of a serving bowl or cup. Mix the chia seed pudding again and pour on top of the mango puree. Top with dried mulberries, raw cacao nibs and a dollop of coconut yogurt and enjoy!