Black and White Chocolate Pudding
Serves: 6
  • 3 cups plus 4 tablespoons unsweetened almond milk (preferably homemade) - divided
  • ¼ cup maple syrup or more to taste
  • 1 vanilla bean, seeds scraped out, or a splash of vanilla extract
  • 3 tablespoons agar agar flakes (not powder)
  • pinch sea salt
  • 4 tablespoons arrowroot powder
  • 3-4 tablespoons shaved raw cacao butter - optional, but highly recommended
  • 2-4 tablespoons raw cacao powder
  1. Combine 3 cups of almond milk with the maple syrup, vanilla seeds and bean, agar agar flakes and salt in a medium saucepan and bring to a boil over medium high heat. Lower the heat to a simmer and cook for 5 minutes, stirring frequently.
  2. Combine the arrowroot powder with the rest of the almond milk in a small bowl. Slowly pour the arrowroot mixture over the agar-agar milk, whisking, until thickened. Discard the vanilla bean.
  3. Remove the mixture from the heat and pour into an upright blender. Add the cacao butter and blend until smooth. Taste for sweetness and add more maple syrup, if desired.
  4. Pour half of the pudding into small serving cups. Add the cacao powder to the remaining mixture in the blender (I added 4 tablespoons for a more intense chocolate flavor) and blend until well combined. Pour between serving cups. Cover and refrigerate until set, about 1 hour. Serve cold, garnished with berries, if desired.
Recipe by Golubka Kitchen at