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In a pint size mason jar stir together almond milk, date, vanilla, and unsweetened cocoa powder until all combined.
Stir in rolled oats.
Place lid on and refrigerate for 8 hours or overnight.
Stir in a little extra almond milk to loosen oats up and to get the consistency you like.
Stir in maple syrup. Start with 1 teaspoon then give it a taste. If you need more sweetness then add in the rest.
Sprinkle with pecans and salt. Enjoy.