3 Tbs chia seeds
1 1/2 Tbs raw cacao
1 pinch sea salt
1-2 Tbs maple syrup
2/3 cup plain, unsweetened non-dairy milk*
3 tsp nut butter, divided
1/2 banana, sliced
1 tsp cacao nibs
1) Mix the chia seeds, raw cacao, and sea salt together in a small mason jar.
2) Stir in the non-dairy milk and desired amount of maple syrup, ensuring to break up any clumps. Cover and let rest in the refrigerator at least 60 minutes or up to overnight.
3) Drop the nut butter into the jar one teaspoon at a time, folding the chia pudding over each time.
4) Top with sliced banana and cacao nibs.
Optional add-ins: cinnamon, vanilla, unsweetened coconut flakes
*I use homemade raw cashew milk
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