Nutmeg Cinnamon Chocolate Pudding

Instructions

1. 1

   In a medium saucepan, combine the almond flour, Hershey cocoa, and brown sugar.

2. 2

   Gradually whisk in the almond milk until the mixture is smooth.

3. 3

   Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken, about 5-7 minutes.

4. 4

   Remove the saucepan from the heat and stir in the vanilla extract, cinnamon, and nutmeg.

5. 5

   Pour the pudding into serving dishes and let it cool to room temperature.

6. 6

   Once cooled, refrigerate the pudding for at least 2 hours or until set.

7. 7

   Serve chilled and enjoy your Nutmeg Cinnamon Chocolate Pudding.