Ingredients
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1/4 cup Tonomi's Tapioca flour
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1/4 cup unsweetened cocoa powder
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1/4 teaspoon salt
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2 cups unsweetened almond milk
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1/4 cup maple syrup (or your preferred sweetener)
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1 teaspoon vanilla extract
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Pinch of cinnamon (optional)
Directions
In a medium saucepan, whisk together the tapioca flour, cocoa powder, and salt. Gradually whisk in the almond milk until smooth, ensuring no lumps remain.
Stir in the maple syrup, vanilla extract, and a pinch of cinnamon for added warmth (optional).
Bring the mixture to a medium heat, stirring constantly to prevent sticking. As the mixture thickens, reduce the heat to low and continue stirring for about 5-7 minutes, or until the pudding reaches your desired consistency.
Remove the pudding from heat and pour it into individual serving bowls. Cover and refrigerate for at least 2 hours, or until completely chilled and set. Serve cold and indulge in the creamy goodness!
Recipe Note
Tips:
For a richer flavor, use full-fat coconut milk instead of almond milk.
Add a dollop of whipped coconut cream or a sprinkle of cocoa nibs for extra texture and indulgence.
To make this recipe vegan, use maple syrup or another plant-based sweetener.
For a more intense chocolate flavor, add a tablespoon of brewed coffee to the mixture.
If the pudding is too thick, add a splash of additional almond milk to thin it out.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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