|220 ml||coconut milk|
|1/4 tsp||cinnamon — ground|
|1/4 tsp||vanilla — paste|
|blueberries — to serve|
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.