Darlene's Dark Chocolate Pudding

By courtneyepowell

Ingredients

• 3 c almon milk
• 1 1/2 T arrowroot
• 1/2 c good quality maple syrup
• pinch fine sea salt
• 3 T agar flakes
• 4 oz unsweetened chocolate
• 1 t pure vanilla extract

Details

Servings 4

Preparation

Step 1

In a small bowl, pour 3 T of the almond milk over the arrowroot, stir to dissolve and set aside.

Pour remaining almond milk, maple syrup and salt into a small pot and sprinkle agar flakes over the surface. Let stand 15 mins to soften. Meanwhile, chop the chocolate into small pieces and set aside.

Over med-low heat, slowly bring milk mixture to a boil. Lower heat slightly and stir continuously until all the agar is dissolved, about 2 mins. Stir in arrowroot mixture and cook, stirring, until mixture is thickened.

Turn off heat and whisk chopped chocolate and vanilla into the milk mixture until smooth. Pour pudding into a bowl and place it, uncovered, in the fridge until it's completely cool, about 1 hr.

Remove the cooked pudding from the refrigerator and spoon it into a blender or food processor. Blend or process, stopping to scrape down the sides until the pudding is wonderfully smooth. Transfer pudding into dessert cups and chill until ready to serve.