This chia pudding recipe is minimally sweetened and packed with fiber: almond butter, toasted coconut, and of course, the chia seeds themselves. Maca is a power food for regulating hormone imbalances, so it's an especially handy thing to add to your meals at the beginning of the day.
In a medium mixing bowl, whisk together chia seeds and maca until combined. Pour in the coconut milk, maple syrup and almond butter; whisk to incorporate. Set aside for 10 minutes. Stir to prevent any clumps from forming, then divide between 4 small mason jars, glasses or bowls. Cover and refrigerate until the seeds have plumped, at least 3 hours, or overnight.
In a small skillet, toast the coconut and almonds over medium-low heat until golden brown, about 3 minutes.
Cover and refrigerate until ready to eat, then top the chia pudding with a small spoonful the toasted almonds and coconut. The pudding cups and coconut mixture will keep for up to 4 days stored separately.