Creamy Mocha Chia Pudding

Steps

1. Brew coffee if not already prepared, then let it cool slightly.
2. In a mixing bowl, whisk together dairy-free milk, brewed coffee, the lesser amount of maple syrup, cocoa powder, vanilla extract, and sea salt until smooth and no clumps remain.
3. Taste and add more maple syrup if desired.
4. Add chia seeds and mix well to combine.
5. Cover and refrigerate for 45-60 minutes or overnight, stirring once around the 15-minute mark to break up clumps.
6. Check consistency: pudding should be thick and creamy. If too thin, stir and refrigerate longer or add more chia seeds; if too thick, stir in more dairy-free milk.
7. Once set, divide pudding among serving containers.
8. Top with coconut whipped cream and a dusting of cocoa powder and cinnamon, if desired.
9. Store leftovers covered in the refrigerator for up to 4-5 days. Do not freeze.