Chocolate Pudding

1. 1

   In a saucepan, heat coconut milk and salt over medium heat.

2. 2

   Raise heat and sift the arrowroot powder into the pot, then whisk vigorously by hand or with a hand blender until thick.

3. 3

   Whisk in agave, yacon, stevia and vanilla.

4. 4

   Remove from heat and let stand for 5 minutes; add chocolate, stirring vigorously until melted.

5. 5

   Chill for 10 minutes, then pour into cooled pie crust.

6. 6

   Refrigerate for 1-2 hours, until firm.

7. 7

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.