In a small non-metallic bowl, mix together the chia seeds, coconut milk, cocoa, maple syrup and cinnamon. Whisk with a small balloon whisk to ensure the cocoa combines well with the coconut milk. Cover with cling film and refrigerate overnight or for a minimum of 3 hours.When you’re ready to serve, remove the from the fridge and stir through. Spoon into two serving bowls, top with blueberries.Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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