Vegan Peanut Butter Pudding

Ingredients: 4 cups unsweetened almond milk, divided 6 tablespoons tapioca flour 1 cup peanut butter ½ cup maple syrup 2 teaspoons vanilla extract Pinch salt Ingredients: 4 cups unsweetened almond milk, divided 6 tablespoons tapioca flour 1 cup peanut butter ½ cup maple syrup 2 teaspoons vanilla extract Pinch salt

In a small bowl, pour a little unsweetened almond milk and tapioca flour. Whisk until tapioca flour is dissolved. Set aside. In a small bowl, pour a little unsweetened almond milk and tapioca flour. Whisk until tapioca flour is dissolved. Set aside.

In a blender mix peanut butter and 1 cup unsweetened almond milk. In a saucepan, add peanut butter mixture and the rest of unsweetened almond milk, maple syrup, vanilla extract, and salt. In a blender mix peanut butter and 1 cup unsweetened almond milk. In a saucepan, add peanut butter mixture and the rest of unsweetened almond milk, maple syrup, vanilla extract, and salt.

Bring peanut butter mixture to a boil, while whisking dissolve peanut butter. Once it reaches a boil, turn down the heat to medium. Add tapioca mixture and simmer a few minutes or until thickened. Bring peanut butter mixture to a boil, while whisking dissolve peanut butter. Once it reaches a boil, turn down the heat to medium. Add tapioca mixture and simmer a few minutes or until thickened.

Let cool and pour in ramekins. Place in the fridge. Let cool and pour in ramekins. Place in the fridge.

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