Uploaded September 2025 | Updated September 2026, 2 weeks ago

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INGREDIENTS:
135g dark chocolate
1/2 cup maple syrup
1/2 tsp vanilla extract
1 cup coconut cream
few mint leaves
4 raspberries

DIRECTIONS:
1. Add about a cup of water to a small saucepan and bring to medium heat

2. Add the dark chocolate, maple syrup, vanilla, and coconut cream into a heat proof bowl and place on top of the saucepan

3. Whisk the mixture until melted and smooth

4. Let the mixture cool for about 5min. Then, transfer to the serving glass or bowl

5. Refrigerate the pudding for 2-3 hours. Garnish with some mint leaves and fresh raspberries