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Author Notes: The name just about says it all . . . . . If you don't want to use almond milk, full fat cows' milk works just as well. You can use butter instead of coconut oil, too, but you won't get the subtle coconut flavor that it adds. Enjoy! ;o) —AntoniaJames
- 30 grams (6 tablespoons) cocoa powder (unsweetened)
- 3 tablespoons corn starch
- 3 tablespoons (63 grams) honey + 2 teaspoons for the almond garnish
- 2 tablespoons coconut oil \
- Zest of 2 large limes
- Tiny pinch of salt
- 2 cups unsweetened almond milk, warmed until hot to the touch
- Juice of 1/2 lime
- Small handful of raw almonds
- Flaky salt such a Maldon, for garnish
- In the top of a double boiler (or a bowl that will sit securely atop a saucepan) over, but not touching simmering water, whisk together the cornstarch and cocoa powder. Add the 3 tablespoons of honey, the coconut oil, the lime zest and the salt. Use a small wooden spoon to beat the ingredients until they are smooth and thick.
- Slowly add about one half cup of almond milk, beating all the while. When it is fully incorporated add another half cup and beat to blend completely. Add the rest of the almond milk, stirring constantly to combine. Keep stirring constantly until the pudding is thick, scraping the sides thoroughly.
- Remove the pudding from the heat and add the lime juice; stir until thoroughly blended. Put the pudding into small dessert cups. Chill.
- Shortly before serving, coarsely chop the almonds and toast until just slightly browned. Stir the almond bits into the 2 teaspoons of honey, stirring to coat thoroughly.
- Garnish each serving with a small pile of honeyed almonds; sprinkle with flaky salt.
- Enjoy! ;o)