half cup of an unsweetened milk, one tablespoon of chia seeds, one tablespoon of cocoa, one teaspoon of almond butter, and sweetener to taste. (I use one tablespoon of erythritol, discussed here.) Mix all the ingredients, and heat until the almond butter melts and the sweetener dissolves. Pour into a bowl, whisk until smooth, and put it in the fridge to cool. The chia and fiber from the cocoa powder help it thicken into an indulgent delight. (You can grind up the chia seeds first, but I like the tapioca-like texture the
