Servings:
4
Prep time:
15
Cooking time:
35
INGREDIENTS
INSTRUCTIONS
- Blend the almonds finely. In a saucepan, bring together the almonds, millet, soy or rice milk, half a liter of water, a pinch of salt, vanilla and agar agar. Bring to a boil and then reduce the heat and continue for 20-25 minutes, cooking millet. Stir occasionally.
- Remove the vanilla and whisk the millet directly in the pot with an immersion blender, or pass it to the mill, reducing everything in a cream.
- Put the pot back on the heat and add the malt, and cook for about ten minutes, stirring frequently. Remove from the heat and mix the chopped chocolate into the mixture until melted.
- Pour the mixture into the already oiled pudding molds and let it cool down. At this point, place them in the refrigerator for several hours.
- Remove the puddings from the molds and serve garnished with a dusting of powdered coconut and cocoa (as pictured) or with a few drops of maple syrup.
