- 4 pieces (40g) Lindt EXCELLENCE 85% Cacao Dark Chocolate
- 1 1/3 cups (335mL) 2% milk or milk substitute (e.g., almond milk)
- 4 tsp maple syrup
- 4 tsp whole black chia seeds
- Chopped bananas and Lindt Excellence 85% Cacao Dark Chocolate shavings (for garnish)
Put chocolate in a bowl and set aside. Heat milk (or milk substitute) and maple syrup in a saucepan on low heat. Pour over chocolate. Mix until blended into chocolate milk.
Place chia seeds in a large jar with a tight-fitting lid, or four small ones about 1/2 cup (125mL) each in size. Pour in chocolate milk, mix, and close jar(s). Refrigerate for at least 8 hours, or up to 24 hours, stirring after 1 hour to make sure mix is even. (The longer the pudding sets, the thicker it will be.)
Serve topped with bananas and chocolate shavings.