Toasted Coconut-Almond Crunch Chia Pudding With Maca

1. 1

   In a medium mixing bowl, whisk chia seeds and maca until combined. Pour in coconut milk, maple syrup and almond butter; whisk to incorporate. Set aside for 10 minutes. Stir to prevent any clumps from forming, then divide between small mason jars, glasses or bowls. Cover and refrigerate until chia seeds have plumped, at least 3 hours, or overnight.

2. 2

   In a small skillet, toast coconut and almonds over medium-low heat until golden brown, about 3 minutes. Cover and refrigerate until ready to eat, then top the chia pudding with a small spoonful the toasted almonds and coconut.

3. 3

   The pudding cups and coconut mixture will keep for up to 4 days stored separately.

* Per serving · 4 servings · Values may vary.

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