! cup of full fat coconut milk
1/2 light coconut milk (other plant mylk)
3 tbsp maple syrup
2 tbsp cocoa powder
1 tbsp corn starch (or tapioca flour)
1 tsp vanilla bean essence
pinch of salt
8oz dark vegan chocolate (80% cocoa), in chunks
Combine all ingredients, apart from dark chocolate chunks, until smooth. I use a blender, it’s faster and there are no lumps. Bring the mixture to a simmer in a saucepan, and then let it cook for 2 minutes, whisking continuously. Add dark chocolate chunks and whisk until melted. Remove from heat and let cool, and then transfer to cups. I inclined mine in a muffin pan, to get the diagonal line. You can serve it warm or chilled in the fridge.
Chia Seed Pudding
1 cup almond or coconut milk
1 tbsp maple syrup
3 tbsp chia seeds
1 tsp vanilla essense
Whisk throughly for the first 10 minutes, Then place in fridge for 2-4 hours. Enjoy!