Marzipan Pudding (Vegan, GF)

This my own little invention, great to go along with cakes or even as a single dessert.  I always improvise this little recipe, so please excuse my general directions, but I truly don't know the specifics. The trick is to just keep tasting and mixing until it feels right to you (or until it disappears)!

INGREDIENTS

Almonds

Hazelnuts

Wallnuts

AKACIJEV Honey

Dark chocolate powder or hot cocoa powder

Dates (soaked overnight)

Hazelnut Milk

Rice Milk

PROCESS

Mix all the nuts in a mixer, slowly adding the nut and rice milk for consistency. Add chocolate poweder by the spoonfulls and see how it goes. When you're happy with it, scoop it out and miix up the dates (that have been soaked over night, pitted and cut up into little pieces). Keep adding chocolate powder, nut milk and coconut oil to get the right consistency all along. Then layer both mixtures on top of one another in some sort of dish. For the final touch, add a layer of chocolate powder, mixed with honey and coconut oil, with which you should completely cover the pudding.

You can feel free to use different kinds of nut milks, whichever suits you taste.

Keep the pudding in the refrigerator. Let it cool and harden and before serving. It should last at least a week in there, but, of course, it won't stay uneaten for that long.

Pudding song:

Sitting On The Dock Of The Bay- Otis Redding