Guilt-Free Chocolate Almond Pudding


    2 cups almond milk
    2 tablespoons non-dairy cocoa powder
    1/3 cup maple syrup
    2 heaping tablespoons agar flakes (a vegetarian gelatin substitute, available in health food stores)
    Toasted almonds, chopped

    1. Bring all ingredients to a boil on a medium high heat and cook for 5-7 minutes.
    2. Allow the mixture to cool in the refrigerator and gel (about 1 one hour).
    3. Puree in the food processor or blender until smooth and creamy.
    4. Divide into bowls and garnish with toasted almonds.