4,5 tbsp coconut sugar,
2 tbsp raw cacao powder,
2 tbsp gluten free cornstarch,
380 ml. homemade unsweetned cashew milk
Chia layer (optional):
2 tbsp chia seeds,
6 tbsp cashew milk
Fresh mint leaves,
1.In a medium saucepan, whisk together the coconut sugar, cocoa powder and cornstarch. Slowly pour in the cashew milk and whisk to combine.
2. Cook over medium heat, whisking constantly until the pudding begins to bubble. Cook two minutes longer The mixture will be thick but pourable and will set up more while it chills.
3. Take the saucepan off the heat.
( If you use chia, mix chia seeds with cashew milk and let it rest in the fridge for 10 minutes, when it is thick, then pour over into the jars.)
4.Pour the pudding into the jars and cover
5. Refrigerate until well-chilled, 3-4 hours.
6.Serve with sliced bananas and fresh mint leaves.