Makes 6 Servings
2 Cups Canned Coconut Milk
2 Cups Cashew Milk (Or use any combination of non dairy milk or regular milk)
1/3 Cup Under The Bark Vanilla Infused Maple Syrup
2 Cups Strawberries, fresh or frozen. If frozen allow to thaw slightly
1 1/2 Cups Chia Seeds
2 one quart mason jars
Toppings:
Fresh or frozen strawberries, sliced
Yogurt
Vanilla Maple Syrup
Blend together milk, maple syrup and strawberries until smooth. Divide between two mason jars, add 3/4 cup chia seeds to each jar. Stir well! Refrigerate overnight. When ready to serve top with more strawberries, vanilla maple syrup and yogurt if desired.