This Chocolate Lavender Chia Pudding is decadent enough for dessert, but healthy enough to eat for breakfast!
1.5 cups milk of choice (I used homemade coconut milk)
1 tbsp dried culinary lavender
4 Medjool dates, pitted and soaked in boiling water for 10 minutes (can substitute 2 tbsp of honey, agave, rice malt syrup, whatever)
1 tsp vanilla extract
1/4 cup raw cacao powder
Generous pinch of sea salt
1/4 cup chia seeds