Step 1

Place the cold water in a glass or metal dish and sprinkle the powdered gelatin on top. Mix until all the clumps are remove. Set aside and allow to bloom for a minimum of five minutes

Step 2

Meanwhile, combine the nut milk, maple syrup, cacao powder (or cocoa powder), and salt in a sauce pot and bring to a simmer on the stove

Step 3

Once the gelatin is bloomed (it should bounce back when lightly touched with a finger and be an off white color), scoop it out of the dish and place in the chocolate mixture on the stove

Step 4

Stir until the gelatin is completely dissolved, about a minute or two. Once dissolved, turn off the heat and stir in the vanilla extract

Step 5

Pour the pudding mixture into a glass container, cover with a lid and place in the refridgerator for a minimum of 8 hours. Preferrably overnight. The pudding with firm up as it rests in the refridgerator

Step 6

Before serving, remove the pudding from the refrdigerator and stir with a whisk. The pudding will appear to be lumpy, but as you whisk, it will become very creamy and smooth. Once all the lumps are removed, it is ready to be served

Step 7

Serve with coconut whipped cream, a dusting of cacao powder, or a couple of cacao nibs. Enjoy!