1 can full fat coconut milk (or coconut cream) placed in the fridge overnight
¼ cup cane sugar (or other sugar)
1 tablespoon cocoa powder
fresh berries, for serving
Whisk together the chocolate hazelnut milk, chia seeds, peanut butter, maple syrup, sea salt and vanilla extract until combined. Place in the fridge until gelled, at least 4 hours.
Make the coconut cream: Open the can of coconut milk and scoop out the top ½ of the solidified coconut on top. Make sure you are only getting the solid coconut, not the water underneath (save it for another smoothie). If you are using coconut cream, you will use the whole can.
Add the sugar to the coconut cream and whip together with a hand or stand mixer until fluffy and stiff peaks form, about 1-2 minutes.
Add the cocoa powder to the coconut cream and whip until fully incorporated.
Remove 1/3 cup of the coconut cream and gently fold into the chia seed pudding.
Divide the chia pudding into 4 cups and top with fresh berries. Dollop with chocolate coconut cream.