Ingredients:

  • 1/4 cup (40g) chia seeds
  • 3 tbsp (20g) unsweetened cocoa powder
  • 3 tbsp (45ml) maple syrup
  • 1/8 tsp (0.7g) sea salt
  • 1 1/2 cups (360ml) unsweetened almond milk
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Combine the chia seeds, cocoa powder, and sea salt in a mixing bowl. Stir vigorously until the cocoa is evenly distributed and no large clumps remain.
  2. Slowly pour in the almond milk, maple syrup, and vanilla extract. Whisk constantly for 2 minutes to ensure every seed is coated and the cocoa is emulsified.
  3. Divide the mixture evenly between four 4 oz mason jars.
  4. Allow the jars to sit on the counter for 20 minutes, then give each jar one final, thorough stir to redistribute seeds that have sunk to the bottom.
  5. Seal the lids and refrigerate for at least 8 hours or overnight to complete the gelation process.