Salted Caramel Chocolate Raspberry Chia Pudding
- Place milk, nut butter, vanilla extract, syrup, and cocoa powder in a food processor or blender and blend until smooth.
- Add mixture to a seal proof jar or container. Add chia seeds and cacao nibs and shake vigorously for 30 seconds. (I’ve noticed that the longer I shake the container, the less likely I have the gummy separation of chia seeds and liquid that sometimes can occur)
- Place in the refrigerator overnight or for at least 8+ hours.
- Once the chia pudding is done, make the caramel. Place a small saucepan over medium heat. Add coconut cream and coconut sugar to the pan, continuously mixing.
- When the mixture begins to boil, add vanilla extract and salt and continue mixing at a medium heat to keep it from burning. Cook for 8-10 minutes, until the caramel becomes dark and thick then remove from heat and let cool for 2-3 minutes.
- Add caramel to the chia pudding and garnish with raspberries.