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

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.

 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.

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