Papaya boat full of chia pudding for breakfast - chia puddings are perfect to make the night before!
Soak 1 cup almonds overnight. Rinse and then blend together with 1 litre water and 4 tbsp cacao powder and 2 Medjoul dates (or make up part of the liquid with any date soaking water).
Once it is well blended strain through a nut milk bag and store in bottles in the fridge - this is your chocolate almond milk.
Mix 1/4 cup chia seeds, 1 tbsp agave and 3/4 cup of the chocolate almond milk and let it sit for about 20 mins for the chia seeds to absorb the milk. I like to stir mine a couple of times to break up any lumps.
Peel a ripe papaya and cut in half, scoop out the seeds and use as a tropical tasty bowl to serve your chocolate chia pudding. I've topped mine with strawberries, dragon fruit and edible flowers.