Millet Chocolate Pudding

Name: Millet Chocolate Pudding
Prep time: 20 min
Cook time: 10 min
Ingredients: 80 g millet (soak it in water for 3-4 hours); 250 ml rice or almond milk; 100 g coconut cream (the thickened coconut cream from a can of full-fat coconut milk); 50 g ground roasted hazelnuts; 20 g raw cacao powder; 4 tablespoons date or maple syrup; 80-100 ml rice or almond milk (or more if you like thinner consistency)

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Prep Time: 20 minutes

Cook Time: 10 minutes

Servings: 2

Author : Nensi Beram

millet pudding

Ingredients

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80 g millet (soak it in water for 3-4 hours)250ml rice or almond milk100 g coconut cream (the thickened coconut cream from a can of full-fat coconut milk)50 g ground roasted hazelnuts20 g raw cacao powder4 tablespoons date or maple syrup80-100 ml rice or almond milk (or more if you like thinner consistency)

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Instructions

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Step 1

Once the millet has been soaked, rinse it well, and let it drain thoroughly. Put it in a small pan or a medium pot with 250 ml rice or almond milk.

Step 2

Bring to a boil. Reduce heat to low, cover, and cook for approx. 15 minutes.

Step 3

Remove from heat. If there is any liquid left, drain it well and let it cool down completely.

Step 4

Put cooked millet, coconut cream, ground roasted hazelnuts, cacao powder, date syrup, and 80-100 ml almond or rice milk into a high-speed blender and blend until smooth and creamy.

Step 5

If consistency is too thick to your liking, you can add a little bit of extra almond or rice milk until you reach the desired consistency. Adjust sweetness accordingly.

Step 6

Serve in jars and top with red currants and mint leaves. The pudding is ready to eat right away or you can chill it in the fridge.