Spiced Chocolate Pudding

Happy Friday! I am incredibly excited for the weekend. Last weekend was so packed with moving back home after the hurricane that I could really use a few days to relax and unwind. Tonight Doug and I have a movie date planed; we are both very excited to see Flight! Tomorrow we were supposed to be running in a 5K for the American Brain Tumor Association with Doug's family and some friends but sadly it was cancelled due to Hurricane Sandy. Instead, we will be having a family brunch so that we can all see each other 5K or not! Tomorrow evening we are celebrating a dear friends birthday over dinner. Finally, Sunday will be spent making 150 batches of my Clean, Pure and Simple Pumpkin Spice Granola to sell at the Brick Church Holiday Fair next week. Ok, so maybe this weekend won't be so mellow after all! Amidst all the plans I know I will find some time to lay around and relax.

On weekends I like to make one or two sweet treats to keep in the house for the coming week. These treats are never anything overly complex. Just a little something sweet to top the night off with. This Spiced Chocolate Pudding made with agar is a great one to have on hand. Agar is a sea vegetable that when cooled and hardened acts like a (cruelty free) gelatin. Whenever I make something using chocolate I like to add another dimension of flavor to it to cut through the sweetness. Additions such as sea salt, truffle salt, chipotle powder and cinnamon give chocolate desserts a much more complex taste. I love the spicy/sweet combination of this pudding. Whenever I eat something with chocolate and chipotle I am instantly transported to Mexico... a very, very good thing!

2 cups almond milk ( I use OMilk)
1/4 cup coco powder
2 T agar ( can be found in Asian section of most markets)
1 tsp liquid stevia
1 tsp vanilla extract
1/4 tsp chipotle powder
1/ 4 cinnamon
2 T dark chocolate chunks

In a medium pot bring almond milk and agar to a boil.
Reduce heat slightly and add remaining ingredients.
Cook for 10 minutes until agar is completely dissolved.
Pour into small bowls or ramekins and allow to cool and set ( this can be done in the fridge).
Top with a few dark chocolate chunks before serving.