Choco-Chia-Shroom Pudding

12 tbsp chia seeds

4 tbsp unsweetened cacao powder

4 tbsp no sugar added almond butter

4 tbsp RYZE Mushroom Coffee

2 cups unsweetened almond milk

1 cup water

4 packets of stevia

1 cup raspberries (or berry of your choice)

4 tbsp slivered almonds (optional)

4 organic sweet leaf stevia packets (optional)

1 tsp cinnamon

Gather four medium glass containers with lids (I use Tupperware). 

Add 3 tbsp of chia seeds to each bowl. 

In one bowl, add 4 tbsp of unsweetened cacao powder, 1/2 cup unsweetened almond milk, 1/4 cup water, 1 packet of stevia and 1 tsp cinnamon. Stir until combined, put on the lid and set aside. 

In the second bowl, add 4 tbsp of the RYZE coffee powder, 1/2 cup unsweetened almond milk, 1/4 cup water and 1 packet of stevia. Stir until combined, put on the lid and set aside. 

Add 4 tbsp almond butter to a microwave safe dish and microwave on high for 30 seconds.

In the third bowl, add melted almond butter, 1/2 cup unsweetened almond milk, 1/4 cup water and 1 packet of stevia. Stir until combined, put on the lid and set aside.

In the last bowl, add 1/2 cup unsweetened almond milk, 1/4 cup water, and 1 packet of stevia. Stir until combine, put on the lid and set aside.  

Store all of the bowls in the fridge overnight or for a minimum of 30 minutes.

Once the chia seeds have completely absorbed the liquid, remove from the fridge and assemble the parfaits.

Start with the chocolate pudding on the bottom, followed by the coffee layer, almond butter layer and plain layer. Top with fresh berries and sprinkle with slivered almonds or a nut of your choice.