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.