As a child, I loved my grandmother’s tapioca pudding. Sometimes she made it with fruit or chocolate. Chocolate was my favorite. I make mine vegan. Enjoy!

Ingredients

• 3  cups almond milk
• ⅓  cup maple syrup
• ⅓  cup Minute® Tapioca 
• ⅓  cup chopped dates - small pieces
• ⅓  - ½ cup cocao powder
• 1 egg beaten or egg replacer for 2 eggs
• Pinch sea salt
• 1½ tsp vanilla - stir in after baking is completed

Preparation

Heat oven to 350 degrees 

Place all ingredients except for vanilla in a saucepan and place over medium heat.

Stirring very frequently, bring mixture to a rolling boil, then turn off heat.

Pour into a glass casserole dish, cover, and place in preheated oven for 30 minutes.

Remove from oven and stir in vanilla. Allow to cool for a few minutes.

Again cover casserole dish and chill in the refrigerator or spoon pudding into small dessert dishes and chill in the refrigerator..

Serving

Spoon into small dessert dishes (if you chilled the pudding in the caserole dish)..

Serve with whipped topping, sliced strawberries, or a few raspberries.

Eat small bites and savor the taste. It is light and delicious.