- In a medium saucepan, use a silicone spatula to stir together the cocoa, cornstarch, espresso powder, and salt.
- Place the tahini in a liquid measuring cup, fill the rest up with oat milk til you reach 1 cup. Whisk to combine. If your tahini is firm you may have to heat the milk and tahini in the microwave then allow it to cool.
- Slowly stir in the oat milk with tahini and the additional 1 cup of oat milk into the pan and keep stirring until smooth and combined. Doing it slowly will prevent clumping of the corn starch.
- Stir the mixture constantly over medium-low heat, scraping the bottom, sides and corners of the pan, until the pudding thickens, begins to bubble, and coats the back of the spoon or spatula, 5 mins minutes. (If the pudding is coating the bottom of the pan too quickly, reduce the heat.)
- Add the stevia sweetened chocolate and stir vigorously until the pudding is very thick and smooth, about 30 seconds longer. If you don’t stir enough you’ll be left with small clumps when it sets or it may not set altogether. Taste the pudding, if it’s not sweet enough, add some sugar free alternative, but not more chips as it will thicken the pudding.
- Remove from the heat and stir in the vanilla. Spoon the pudding into a serving bowl or individual cups or ramekins. Place in the fridge for at least 30-60 mins to set. It will thicken as it cools.
- Garnish with coconut whip, chocolate shavings, and flake salt
- If you use traditional chocolate, add 1/4 cup sugar to the pan (when you combine the dry ingredients)
- Prep Time: 5 mins
- Cook Time: 10 mins