The 55% Dark Chocolate Version

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Step 1

Mix 15 g Maizena into 50 ml cold oat milk until completely smooth.

Step 2

In a saucepan, combine 500 ml oat milk, 200 ml natas de aveia, your 120 ml diluted date syrup blend, and 100 g chopped chocolate.

Step 3

Heat over medium, whisking constantly until the chocolate melts completely.

Step 4

Thicken: Stir the Maizena slurry and slowly pour it into the hot pan while whisking. Simmer and stir for 1 to 2 minutes until it thickens into a glossy chocolate custard.

Step 5

Remove from heat, stir in 5 ml vanilla extract, and let cool. Chill in your IKEA Tupperware for 4 hours. Give it a firm whisk to loosen the pudding-like texture, then churn in your machine for 20 to 25 minutes.