RECIPE - Dark chocolate pudding!!

Oh ya, and it's VEGAN!!

Serves: 4

TOOLS NEEDED:
- A small, seal-able container for 1/4cup of liquid.
- Dessert dishes (4)


INGREDIENTS:
1/2 cup evaporated cane juice sugar
1/2 cup baking dark cocoa (powder & preferably organic)
1 tbsp non-GMO cornstarch (or use arrowroot instead)
1 1/4 cup unsweetened almond milk (you can use soy or vanilla flavored but that will change the nutrition information)
1/4 cup unsweetened almond milk
1 tbsp vanilla extract
Pinch of salt

DIRECTIONS:
1. In a saucepan over medium-low heat, whisk the sugar, cocoa, and 1 1/4 cups almond milk.
2. While mixture is warming, add the cornstarch and 1/4 almond milk into the small, seal-able container; shake until well blended. Set aside.
3. When the sugar, cocoa, milk mixture is simmering, open cornstarch container carefully (slowly) whisk the mixture into the saucepan.  If you do it too quickly, you will get clumps of chocolatey cornstarch (which isn't really all that bad but it won't be smooth).
4. Continue whisking until mixture starts to thicken; remove from heat and pour immediately into dessert dishes.  Let them cool before covering with plastic wrap then store them in the fridge.
Enjoy!!

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