1 (12oz) can full fat coconut milk
1 1/4 cups unsweetened nut milk ( I used coconut)
3 tbsp unsweetened cacao powder
4 tbsp arrowroot or tapioca flour
2 tbsp honey
1 tsp coconut oil
2/3 cup extra dark chocolate, chopped
1 tsp vanilla extract
1/3 cup coconut flakes
Handful of nuts, chopped
In a medium saucepan, whisk together cocoa powder, flour, oil and honey. Pour in the coconut and nut milk and whisk to combine.
Turn heat to medium-medium-high and bring to a slight bubble stirring regularly. The mixture will slowly thicken as it comes to a low boil. Whisk it for about 2 minutes after it starts bubbling and remove from heat.
Stir in chocolate, vanilla, coconut flakes, and salt. Whisk until smooth.
Transfer to a serving pool and refrigerate until completely chilled. Pudding will continue to thicken in the fridge.
Serve chilled and top with chopped nuts.