Ingredients
For the base mixture:
• 1 cup coconut milk
• 1 large tbsp almond butter
• 1 tsp vanilla extract
• 3 tbsp maple syrup
• 1 ½ tbsp cocoa powder
• ½ cup fresh raspberries
For the salted caramel
• ? cup coconut cream
• ½ cup coconut sugar
• ½ teaspoon vanilla extract
• pinch of sea salt/himalayan salt
Method
1. Place all of the ingredients for the base mixture in a food processor and mix until completely smooth.
2. Pour mixture into a container and leave overnight.
3. The next day, heat the coconut cream and coconut sugar in a pan on medium heat.
4. When the mixture reaches boiling point, add vanilla extract and salt and keep stirring until mixture becomes dark and thick.
5. Garnish pudding with extra raspberries and drizzle caramel mixture over the top.
6. Enjoy!