CHOCOLATE TAPIOCA PUDDING with caramelised macadama nuts
Tapioca puddings have long been a favourite of mine (there's another recipe here), but somehow the thought of combining this dreamy dessert with chocolate had skipped my mind.
The addition of cocoa powder turns the pudding into a decadent luscious dessert for chocolate lovers and others alike. The trick? Crunchy caramelised macadamia nuts on top. Mhhmmmmm. It was difficult to not munch these away while they were waiting to go on the pudding. They add the perfect change in texture that the soft pudding needs.
makes 3-4 servings
85 ml small tapioca pearls
750 ml almond milk (or another plant-based milk)
1 tsp vanilla powder (I have vanilla seeds, you can use something similar)
100 ml sweetener, such as maple syrup
100g dark chocolate chips
75 ml cocoa powder
pinch of salt
flaky sea salt, to garnish
100g macadamia nuts
100g white sugar
Combine the almond milk, tapioca pearl, sweetener, salt, vanilla and cocoa powder in a pot. bring to the boil and then simmer for 15-20 minutes until the pearls are translucent. Stir in the chocolate chips and spoon into serving dishes.
To make the caramelised macadamias, place the sugar on a dry pan and wait until it reaches a caramel colour. Do not stir. When the caramel is dark enough, add the macadamia nuts and stir quickly, then transfer to grease proof paper to cool. Place on top of the pudding, add a couple of pinches of flaky sea salt and enjoy!