Ingredients:
Cooked millet
Rice or almond milk
Coconut cream
Roasted hazelnuts
Cacao powder
Date or maple syrup
MILLET CHOCOLATE PUDDING IS:
Vegan
Gluten-free
Dairy-free
Soy-free
Easy to make
Rich and creamy
1/2 cup (100 grams) of millet contains:
Calories: 393
Fat: 5 grams
Carbs: 74 grams
Protein: 12 grams
Fiber: 9 grams
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. Remove from heat. If there is any liquid left, drain it well and let it cool down completely.
STEP 3
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 4
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.
SERVING SUGGESTION
Serve in jars and top with red currants and mint leaves. The pudding is ready to eat right away, or you can chill it for 15 minutes in the fridge.
TIPS AND HOW-TOS
Date syrup: If you prefer, replace it with agave or maple syrup.
NOTE ON COCONUT CREAM
Chill full-fat canned coconut milk in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.