400ml can coconut cream 1/2 cup raw cacao powder 1/4 cup rice malt syrup 1/4 cup chia seeds cacao nibs, slivered almonds and shredded coconut for the top

Place all ingredients in a large mixing bowl. Whisk ingredients together until well combined and smooth. I put the mixture in the food processor and gave it a whizz to combine it well. Pour into 4-6 serving glasses. Sprinkle with cacao nibs, almonds and coconut if you like. Chill in the fridge for at least 3 hours, or until firm.