Chocolate Pudding with Almond Crunch Recipe

Make pudding : 

• Heat Silk in microwave in a glass liquid measuring cup until hot but not boiling, about 30-40 seconds.
• Stir in chopped dates and espresso powder.
• Allow this mixture to soak at least 5 minutes and then add to blender and mix on high until very smooth.
• Add avocado, cocoa powder, 4 tablespoons maple syrup, and 1/4 teaspoon salt.
• Blend until smooth, occasionally scraping down sides.
• Transfer to a container with lid and refrigerate at least one hour and up to 24.

Make almond crunch :

• In a small, heavy saucepan heat 2 tablespoons maple syrup over medium heat.
• Add almonds and stir with a heat-proof spatula to coat.
• Continue to cook and stir frequently until almonds are golden brown and syrup is reduced and coating almonds, about 4-5 minutes.
• Immediately transfer to non-stick surface such as a silicone baking mat or parchment paper and sprinkle with a generous pinch of kosher salt.
• Allow to cool completely and roughly chop.

Assembly :

• Mix Silk yogurt alternative with remaining teaspoon maple syrup in a small bowl.
• To serve, divide pudding into small dishes and top with yogurt mixture and almond crunch.
• Serve with fresh berries if desired.