Toasted Coconut Macaroon Chia Mousse

Toasted Coconut Macaroon Chia Pudding

Passover is coming. It was one of my favorite holidays as a kid because food and I’m using that as inspiration. This, and most things I make, aren’t necessarily kosher for Passover, if that’s your jam. I’m open to suggestions should you have any.

Nutrient Dense Dessert for breakfast.
Decadent.
OMG and insta worthy
Eat your feelings without any guilt.

RECIPE

INGREDIENTS
🥥1 cup full fat coconut milk (mostly cream)
🥥1 tbsp tocos (I used @sunpotion)
🥥1 tsp maca powder (I used @navitasorganics)
🥥1 tsp vanilla extract
🥥1 tbsp maple syrup (I used @traderjoes organic amber color)
🥥1/4 cup coconut shreds, toasted + a little more for topping (350 for a few minutes, it gets brown really quickly)
🥥1/4 cup chia seeds (I used @nutiva)
🥥pinch Himalayan sea salt
PROCEDURE
🥥In a blender combine all ingredients except chia seeds in a blender. Blend on low to medium speed until well combine. 🥥Place chia seeds in a bowl. Add coconut milk mixture and stir to combine. Place in fridge for a few hours to overnight to set.

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