So I played around in my lab (kitchen) and came up with this recipe that can be eaten for dessert, snack, or breakfast.
Hazelnut Cacao Chia Pudding Ingredients
1 cup Coconut milk or plantbased milk
½ cup @so_delicious hazelnut coconut creamer
1/3 cup chia seeds
¼ cup cacao powder
2-4 Tbsp agave
½ tsp ground cinnamon (optional)
¼ tsp sea salt
½ tsp vanilla extract
Add all ingredients except sweetener in blender. Blend until completely smooth and creamy. Sweeten to taste. Let rest covered in the fridge overnight or at least 3-5 hours (or until it’s achieved a pudding-like consistency).Leftovers keep covered in the fridge for 2-3 days, though best when fresh. Serve chilled with desired toppings, I used edible flowers, cacao nibs, and toasted coconut.