In a bowl, add 4 TBS chia seeds, 1 cup Almond milk, 2 TBS raw cacao powder, 1-2 TBS sweetener of choice and a pinch of salt.

Use a fork or mini whisk to whisk the ingredients until all combined and the raw cacao powder has mixed with the almond milk.

Place in the fridge to swell and set overnight.

In a small sauce pot, add the frozen strawberries and 2 TBS boiling water. On a medium heat, place the lid of the pot on and allow to heat up.

Once the strawberries have thawed and softened, remove the lid and use a potato masher, to mash the soft strawberries over a medium heat.

Add the lemon juice and sweetener and allow to reduce further and thicken up, stirring continuously.

Once reduced for a few minutes, turn off the heat, add the chia seeds and stir well. Leave thew pot on the warm stove and allow the chia seeds to swell. for about 3-5 minutes.

While the compote is thickening, take the overnight chia pudding out of the fridge and give it a good stir.

Divide into two bowls, and spoon over the thick strawberry compote.

Garnish with whole almonds, or what ever you please.

Serve and enjoy