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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.
Bring to a boil. Reduce heat to low, cover, and cook for approx. 15 minutes.
Remove from heat. If there is any liquid left, drain it well and let it cool down completely.
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.
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.
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.