400 ml can coconut cream.
1/2 cup raw cacao powder.
1/4 cup rice malt syrup.
1/4 cup chia seeds.
cacao nibs, optional.
Place all ingredients in a large mixing bowl. Whisk ingredients together until well combined and smooth. Pour into 4-6 serving glasses. Sprinkle with cacao nibs if you like.
Chill in the fridge for at least 3 hours, or until firm
We served it with whipped cream, which really added something to make it just delicious! Alternatively, serve with Greek yoghurt.