- 4 tbsp. non-dairy cocoa powder
- 4 cups almond milk
- 1 tsp. almond extract
- 1 tsp. vanilla extract
- 1/4 cup maple syrup
- 4 tbsp. agar flakes
- 2 tbsp. roasted almonds, sliced
Combine all ingredients in a pot, except almonds. Bring to a boil and cook on medium heat for 5-7 minutes. Refrigerate for 1-2 hours or until jelled. Put chocolate gelled mixture into a food processor and blend until smooth and creamy. Top with sliced almonds.