Cake Batter Chia Pudding with Coconut Whipped Cream

Ingredients:

6 tablespoons chia seeds
1 cup unsweetened non-dairy milk (plus more for blending)
6-8 medjool dates, pitted + well-chopped
1/4 cup almond butter
1/4 cup gluten-free rolled oats
1 1/2 tablespoons cacao nibs
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract

For the topping:
1 can full-fat coconut milk, refrigerated overnight
2-4 teaspoons pure maple syrup
1/2 – 1 teaspoon pure vanilla extract

Procedure:

In a bowl add in chia seeds with the milk, stir then add the dates, almond butter and oats. 
Place in the fridge, make sure it is covered. Leave it there overnight preferrably, if not atleast 4 hours. 

Then scoop said mixture in the blender, add in cacao nibs, vanilla, almond extract.
A bit of the milk and blend till to the consistency that you like. I like it smooth and creamy. 
Add in more milk as needed till it is thick as possible.

Make sure you taste it and the taste is according to your liking. You may add in more vanilla or almond extract, whichever you prefer. To sweeten more, you may add more dates. 
Scoop it into your preferred container, add in the fridge and let it chill.

While it is chilling you may prepare your topping.
Open can of milk and get only the solid white layer. 
Make sure you are not scooping any of the liquid.
Place it in a metal bowl, add in maple syrup and vanilla then beat till it is very fluffy.
Taste if you like more syrup or not. Chill and remove from the fridge if you are going to use it. Make sure to whisk it before you serve on top of the pudding. 
Sprinkle on top with more cacao nibs or toppings you like. 

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