If you are looking for a rich, deeply chocolate dessert, this recipe is delicious, satisfies chocolate cravings and it’s vegan and gluten-free! I adapted this recipe from one that came on a box of the organic granulated tapioca.
2 cups organic coconut milk
1/4 cup organic fair trade cocoa powder
2 tablespoons granulated organic tapioca
2 tablespoons maple syrup (more if you like your desserts sweeter)
Heat the coconut milk and tapioca in a saucepan over medium low heat, stirring frequently. Cook for 10 to 12 minutes, or until the tapioca has become clear, and the whole mixture thickens. Add cocoa and stir until well-blended. Remove from heat, and blend in the maple syrup. Pour into a heat proof bowl and refrigerate. Serve chilled.
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