• 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

  • pinch salt


  1. In a medium saucepan, whisk together cocoa powder, flour, oil and honey. Pour in the coconut and nut milk and whisk to combine. 

  2. 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.

  3. Stir in chocolate, vanilla, coconut flakes, and salt. Whisk until smooth.

  4. Transfer to a serving pool and refrigerate until completely chilled. Pudding will continue to thicken in the fridge.

  5. Serve chilled and top with chopped nuts.


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