Chocolate Pudding

Ingredients:

* 1 quart chocolate almond milk
* 1/4 cup unsweetened cocoa powder (or 1/4 cup chocolate chips)
* 1/2 cup cornstarch (I use non GMO brand Rapunzel)
* 1/8 cup agave syrup
* pinch of salt
* 1 tsp vanilla extract
* 1 tsp Xanthan Gum

Directions:

Set aside about 1 cup of almond milk, heat up the rest with the agave syrup, cocoa powder & salt.
Mix the cornstarch in the cold milk and add this to the heated milk, keep stirring with a whisk for a few minutes on low to medium heat till the mixture has thickened (it will thicken even more while cooling down). Remove from the fire, add the vanilla extract and the Xanthan gum, mix well and let cool slightly.
Pour the pudding in individual containers and cover with plastic wrap to avoid the formation of a skin. I pour mine into little jars with screw on lids (for yogurt maker). Let cool on the counter and transfer to the fridge once cool to the touch.

Tips:

* If using chocolate chips don't add them at the beginning or they might burn... (don't ask how I know... ;-)), add them right after removing from the fire and keep mixing till they melt, it will happen in no time since the mixture is quite hot.
* I put my jars in a baking dish and add water around them to make them cool faster. I change the water regularly.