Directions:

• In a large mixing bowl, combine the chia seeds, almond milk, vanilla extract, and a pinch of salt. Whisk the mixture well to ensure that the chia seeds are evenly distributed and not clumping together.
• Next, stir in the coconut yoghurt and almond butter. Continue to whisk until everything is fully incorporated and the mixture is smooth.
• If you prefer a sweeter pudding, add 1-2 tablespoons of sugar-free syrup or your choice of powdered sweetener. Adjust the sweetness to your liking by tasting the mixture.
• Add the cacao powder to the bowl and mix until it is fully combined with the rest of the ingredients.
• Cover the bowl with plastic wrap or transfer the pudding into a container with a lid. Refrigerate for at least 2 hours, or ideally overnight, to allow the chia seeds to absorb the liquid and create a thick, creamy texture.
• While the pudding sets, prepare your toppings. Blitz your chosen berries with a fork or in a blender until you achieve a sauce-like consistency. Chop your toasted nuts and set them aside.
• Once the pudding has thickened, give it a good stir. If it’s too thick, add a splash of almond milk to loosen it. Spoon the pudding into serving bowls, top with the berry sauce, sprinkle with toasted coconut flakes, almond butter, and chopped nuts. Finish with a few squares of dark chocolate for a decadent touch.