Stove Top Butterscotch Maple-walnut Pudding

Total Time: 4 hrs 30 mins Preparation Time: 4 hrs 30 mins

Ingredients

• Servings: 4
• 2 cups original almond milk (i find that it doesn't overpower the butterscotch flavor of this pudding like coconut milk does)
• 1/2 cup organic coconut sugar
• 1 tablespoon unsulphured blackstrap molasses (i use plantation brand)
• 1/4 cup almond milk
• 3 tablespoons cornstarch or 3 tablespoons arrowroot
• 3 large egg yolks
• 1 1/2 tablespoons organic virgin coconut oil
• 1 teaspoon pure vanilla extract
• 1/2 cup walnut pieces
• 1/4 cup pure grade b maple syrup

Recipe

• 1 in a medium saucepan, bring 2 cups of almond milk to a boil. in a bowl, whisk coconut crystals, molasses, 1/4 cup of almond milk, cornstarch, and egg yolks until smooth.
• 2 gradually whisk in half of the hot milk, slowly! you don't want to scramble your yolks. whisk mixture back into remaining hot milk in the pan.
• 3 cook over medium heat, whisking until mixture comes to a boil; reduce heat slightly and cook for 2 minutes, whisking frequently.
• 4 remove pan from heat; add coconut oil and vanilla, stirring until well combined.
• 5 pour into 4 serving glasses or bowls and refrigerate at least 4 hours or overnight.
• 6 in a small bowl combine walnuts and maple syrup; spoon over chilled pudding.
• 7 enjoy!