exxxxxtra creamy + rich!
MERRY CHRISTMAS EVE! How fast did this year go!? Let’s celebrate with a big ‘ol cup of this super fudgy pudding, snuggled up with the Christmas tree all sparkly + lit (peep mine in the back).
I’ll keep this brief because someone over here didn’t finish her Christmas shopping. Certainly I can’t be the only one, considering the stores are as busy as EVER. BUT I think thats where living in the city has one small perk- all the shops you need are [literally] at your door step, and you can say gooooodbye to that holiday traffic. Makes someone that procrastinates everything in life to be that much lazier. Whoops ;)
Anyhow, have a safe + Merriest of Christmases! So grateful and thankful for everything in my life, and the people I share it with <3. xx Sam
I N G R E D I E N T S:
1 13.5oz can of full fat coconut milk
3 Tbs of cocoa powder
2 Tbs arrowroot powder
3 Tbs of pure maple syrup
3 Tbs of Tahini
1/2 tsp of vanilla extract
Pinch of salt
THE FUDGIEST PUDDING: In a small sauce pan, add your can of coconut milk and sift in the cocoa powder and arrowroot powder. I suggest this just to prevent clumping! Whisk well to combine over medium heat, pretty constant until it begins to bubble and thicken. Once that happens, kill the heat and add in remaining ingredients. Mix well and place into a bowl- let cool for about 15 minutes before popping in the fridge. When ready to pop in the fridge to set, place plastic wrap over the top but make sure its completely touching the entire surface of pudding to prevent a skin forming. Set in the fridge until completely chilled (best overnight!). Serve with a tonnnnn of coconut whip + crushed almonds.
*Notes: This pudding is verrrry rich and quite thick. I almost compare it to a fudge mousse, and it’s so darn addicting! You can experiment with less arrowroot powder for a thinner pudding, but I like it best this way! Also, the base of this recipe was adapted from Minimalist Bakers peanut butter pudding. :)