Egyptian-Inspired Gluten-Free Millet Fudge Pudding

Allergens

Nuts (walnuts)

Ingredients

• 1 cup uncooked millet
• 2 cups almond milk (or any other non
• dairy milk)
• 1/4 cup raw cacao powder
• 1/2 cup coconut sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon sea salt
• 1 tablespoon blackstrap molasses
• 1/4 cup chopped dates
• 1/4 cup chopped walnuts
• 1 teaspoon vanilla extract
• 2 tablespoons coconut oil

Instructions

1. Rinse the millet under cold water and drain. In a medium saucepan, combine the rinsed millet and almond milk. Bring to a boil, then reduce heat to low and cover. Cook for about 15 minutes or until millet is tender and liquid is absorbed. In a separate bowl, whisk together cacao powder, coconut sugar, ground cinnamon, and sea salt. Stir in the blackstrap molasses until well combined. Once the millet is cooked, transfer it to a large mixing bowl. Add the dry ingredients to the millet and mix well. Stir in the chopped dates, walnuts, and vanilla extract. Grease two individual dessert dishes with coconut oil. Divide the millet mixture evenly between the dishes, pressing down gently to compact the pudding. Allow it to cool for about 15 minutes. Once cooled, place the dishes in the refrigerator to set for at least 2 hours or until firm.

Chef’s Insight

The combination of millet, cacao, and coconut sugar gives this dish a unique mouthfeel that is both rich and satisfying.

Notes

For a vegan option, replace honey with agave nectar or maple syrup.