Oat milk — If you’re not an oat milk fan you can use any milk of choice, but I love the creamy consistency of oat milk for this recipe. 

Coconut cream (optional) — This is an optional ingredient, but I highly recommend it as it gives this chia pudding just a touch of decadence, without being overly heavy. 

Raw cacao — Coco’s superfood sister. Raw cacao might be less popular, and less processed than traditional cocoa, but it’s totally worth paying attention to! The main difference between cocoa and raw cacao is that cocoa goes through extensive processing at a high heat causing it to lose many of its beneficial nutrients. Raw cacao on the other hand goes through minimal processing and retains most of its healthful nutrients. It’s 40 times high in antioxidants than blueberries, is high in iron, magnesium and calcium, and has been know to work as a mood booster — No wonder it’s labeled a superfood!

Maple syrup — Every holiday treat needs a little hint of sweetness and maple syrup is the prefect match. 

Vanilla — Vanilla is the secret ingredient in anything peppermint flavoured, it’s what keeps the peppermint extract under control so it tastes perfectly pepperminty and not like toothpaste. 

Peppermint Extract — Be sparing with your peppermint extract — too much and you’ll think you’re at the dentist, too little and the flavour will be lost in a sea of chocolate. 

Chia seeds — The mighty chia seed! Packed with fibre, protein, omega-3 fatty acids, and many essential vitamins and minerals.