Green Chia Pudding -- GF, DF, V

A different way to get your greens in for breakfast. The spinach flavor is masked by the rich coconut milk, and the green color looks so vibrant. Prep the night before and top with almonds, coconut flakes, and berries for an easy breakfast. 

Serves 4

• 2 dates, pitted (optional)
• 2 large handfuls spinach
• 4 cups coconut milk or almond milk (a combo of the two is also good)
• 1 cup chia seeds
• Kosher salt

To Serve:

• Blueberries
• Sliced almonds
• Toasted coconut

If using dates, soften them before blending. Place them in a small bowl, cover with hot water, and let sit for a few minutes. Remove from water and add them to a powerful blender.

Add the spinach and nondairy milk and blitz until the spinach is completely blended and there are no more leafy bits. In a large bowl, add the spinach mixture, the chia seeds, and a pinch of salt; mix to combine. Let sit in the fridge for at least 15 minutes or overnight. Top with blueberries, sliced almonds and toasted coconut to serve.​