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.