Step 1

Combine the dry ingredients and almond milk: In a medium cold saucepan, whisk together the cocoa powder, granulated sugar, cornstarch, baharat, and salt. Pour in the almond milk and whisk until the dry ingredients have dissolved completely.

Step 2

Cook the pudding: Set the pan over medium heat and bring the pudding to a boil, whisking constantly. Once boiling, continue to cook, stirring, for 1 more minute. Take the pan off the heat.

Step 3

Add the chocolate and tahini: Add the chopped chocolate and tahini and stir until the chocolate has melted and the pudding is fully combined and smooth.

Step 4

Chill: Pour the pudding into individual ramekins or a large serving bowl. Cover with plastic wrap, pressing the plastic directly onto the surface of the pudding to prevent a skin from forming. Refrigerate the pudding until set and thoroughly chilled, about 2 hours.

Step 5

Serve: Serve the pudding cold, garnished with fresh berries and a generous drizzle of tahini.