Coconut and Chia Seed Pudding

INGREDIENTS

• 1/4 cup Nature’s Way Chia Seeds
• 1 tsp Nature’s Way Cacao Powder
• 1 cup coconut milk
• 1/2 tbs maple syrup
• 1 tbs shredded coconut (toasted – optional)
• Berries, to decorate

DIRECTIONS

1. In a bowl combine the Nature’s Way Chia Seeds, Cacao Powder, coconut milk and maple syrup. Once combined pop in the fridge over night.
2. Preheat oven to 180C.
3. Line a baking tray with baking paper and spread shredded coconut (you can always toast a larger bunch and save some for another time).
4. Bake for 6 minutes or until toasted and golden. Remove from heat.
5. Remove pudding from the fridge and sprinkle with toasted coconut. Decorate with blueberries.

This recipe is adapted from a recipe that appeared in Clean Living Cookbook by Luke Hines and Scott Gooding, published by Hachette Australia.