Brundo's Berbere and rich chocolate must be a match made in heaven - at least we think so. This vegan pudding is easy and oh so delicious! When eaten right out of the saucepan, it's wonderfully warm, silky, and delightful. After an few hours in the fridge, it's perfectly set, the heat of the Berbere complementing the coolness of the chilled chocolate. And the best part? It's plant-based!
This lovely spicy pudding is inspired by a recipe from The Healthy Mind cookbook, by Mat Edelson and Rebecca Katz.
INGREDIENTS
- 1 1/2 tbls powdered kuzu root (make sure it's finely powdered, otherwise it will turn into tapioca like clumps)
- Full can of coconut milk
- 2-3 teaspoons maple syrup
- 1 tsp cinnamon
- 1 tsp ground cardamom
- 1/4 tsp salt
- 2-3 tsp Brundo Berbere
- Bar of semi-sweet or dark chocolate, chopped, about 3.5 oz (sometimes I'll add a little extra for thickness)
- 1-2 tsp vanilla extract
STEPS
- Whisk together the kuzu root and 1/3 of the can of coconut milk, and set aside.
- Combine the remaining coconut milk, maple syrup, cinnamon, cardamom, salt, and Berbere in a saucepan. Bring to a simmer and add in the kuzu/coconut milk mixture.
- Let it continue to simmer, stirring frequently, until thickened, then remove from heat and fold in the chopped chocolate and vanilla extract.
- Transfer to a bowl, cover in cling wrap, and chill in the refrigerator for at least 1 hour and up to 4-5 days in an airtight container.
- When ready to enjoy, sprinkle with Berbere, berries, and whipped cream.
Serves: 5-7 | Prep Time: 3 minutes | Cooking Time: 10 minutes
