Pudding, chocolate pudding

Ingredients for 4 servings:

• 2 tbsp cornstarch
• 4 tbsp, heaped cocoa powder to taste
• 300 ml almond milk (almond drink)
• 200 ml coconut milk
• 4 tbsp agave syrup to taste

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Gluten-free, dairy-free, vegan

Combine the almond and coconut milk in a measuring jug, then heat in a saucepan until you have 100 ml of the mixture, and slowly bring to a boil. Mix the remaining plant-based milk with the cocoa powder, cornstarch, and agave syrup. The amount of cocoa, like the cornstarch, can vary depending on the desired consistency and the agave syrup. Once the milk boils, remove the pan from the heat and stir in the cornstarch, bringing it back to a boil. Then let the pudding rest and cool. Tip: I like the pudding slightly warm with a spoonful of raspberry jam, which is available without sugar with agave syrup.