Categories: puddings dessert coffee break vegan Ingredients Servings 2 2.5 tbsp cornflour 2 tbsp cold water 350ml unsweetened almond milk 4 tbsp Lyle’s Golden Syrup 2 tbsp light brown sugar 25g cocoa powder 1 tsp pure vanilla extract Toppings Whipped coconut cream Shaved dark chocolate Shaved coconut Instructions Mix cornflour with cold water until smooth. Set aside. Add almond milk, Lyle’s Golden Syrup, light brown sugar, cocoa powder & vanilla extract to a medium-sized saucepan. Heat up while stirring constantly. Add cornflour/water mixture to the saucepan and heat until the pudding mixture thickens (about 10 minutes). Divide between two clean jars and cover. Cool in the fridge for 2-3 hours. Serve with toppings. Add another drizzle of Golden Syrup if desired. Vegan Tahini Chocolate Sandwich Cookies Vegan Raspberry Scones with Orange Zest
