A silky, set custard that tastes of chocolate and almonds, made from a single shelf product and finished while you rest. The almond milk does all the work here, needing only gelatin and a little sugar to become a proper dessert.

Serves 2. 15 minutes, 8 at the stove.

About 80 calories a serving, 0 g protein, 17 g carbohydrate, 1 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 cup of the almond milk in a small saucepan over medium heat until steam rises, about 3 minutes; do not let it boil. While it heats, sprinkle 1 teaspoon gelatin powder into 2 tablespoons cold water in a small bowl and let sit until bloomed, about 1 minute.3 min
2. Pour the hot almond milk over the bloomed gelatin and stir for 30 seconds until the gelatin dissolves completely. Add 2 tablespoons sugar and a pinch of salt, and stir until the sugar dissolves. The mixture will smell warm and chocolatey.
3. Divide the mixture between two serving bowls or glasses. Let cool to room temperature, about 5 minutes, then refrigerate until set and spoonable, about 30 minutes. Spoon into your mouth straight from the bowl.

Note Swap in regular milk or coconut milk if you prefer. Leftovers keep covered in the fridge for up to three days. Serve with crushed almonds, cocoa powder, or a small cookie on the side.