Brownie Batter Chia Pudding

This recipe was originally published in the award-winning cookbook Super Tonics: 75 Adaptogen-Packed Recipes to Boost Immunity, Sleep, Beauty, and Wellness by Meredith Youngson (Appetite by Random House, 2023). Reprinted here with permission. You can purchase Super Tonics here

Ingredients:

• 1 cup canned full-fat coconut milk, plus more as needed
• ½ cup water
• 1 tablespoon raw cacao powder
• 1 to 2 tablespoons maple syrup
• ¾ teaspoon vanilla extract
• ¾ teaspoon chaga powder (optional)
• Pinch of salt
• 3 tablespoons chia seeds
• Granola, toasted coconut flakes, strawberries, and/or raspberries, for serving (optional)

Method:

1. In a medium-sized jar or bowl, combine the coconut milk, water, cacao, 1 tablespoon of the maple syrup, the vanilla, chaga (if using), and salt. Whisk well. Stir in the chia seeds. Taste and add the remaining 1 tablespoon maple syrup if necessary.
2. Cover and refrigerate for at least 3 hours or overnight, until the chia seeds have absorbed the liquid and the mixture has a pudding-like consistency. (if the mixture is thicker than desired, stir in a splash of water or milk.)
3. Serve with any or all of the suggested toppings.