Ingredients
Scale
- 1 can full fat coconut milk (about 2 cups) (where to but BPA free coconut milk)
- 3 dates, pitted (reduce or omit for Whole30)
- 1 tsp vanilla extract
- 6 tbsp chia seeds (white OR black)
TOPPINGS
- raspberries
- blueberries
- sliced kiwis
- sliced almond
- coconut flakes
- pumpkin seeds
Instructions
- Place coconut milk, dates, and vanilla into blender and process until creamy smooth.
- Whisk in chia seeds and pour into glass jar. ( I use a quart size wide mouth mason jar)
- Refrigerate for at least 4 hours or overnight. Top with favorite toppings. Enjoy!
Notes
-I used white chia seeds for this recipe but black will work just fine too.
– If you don’t have dates, you can substitute 1-3 tablespoons of maple syrup or honey.