{recipe} Chia Pots

This has become one of my favorite things to eat.  I love how you make it in advance and pop it in the fridge for whenever you are ready.  It is so creamy and delicious - almost like dessert for breakfast.  The nutritional punch is also amazing.

  CHIA POTS:
* serves 2

1/2 cup whole milk
2 tbsp maple syrup
2 tbsp almond butter (this is my all time favorite almond butter)
1 tbsp hemp seeds
2 tsp coconut oil
2 tsp ground cinnamon
1 tsp ground ginger {optional}
1/2 cup + 3 tsp chia seeds
a variety of berries (raspberries, blueberries, strawberries) and seeds (sunflower seeds, pumpkin seeds) for serving.

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

In a large glass measuring cup combine the whole milk, maple syrup, almond butter, hemp seeds, coconut oil, cinnamon, and ginger together.  Whisk until completely smooth.  Gently stir in the chia seeds, until complete incorporated.

Pour the chia seed mixture into a glass jar with a tight fitting lid.  Place in the refrigerator for 6 hours or overnight.

Once ready to eat scoop some of the chia seed mixture into a little bowl, and top with fresh berries and seeds as  desired.

Keep the chai pots in a airtight container in the refrigerator for 3-4 days.