Almond Pudding Recipe


Almond pudding is not your average dessert. I came up with the recipe in an effort to make good use of the Tamarin speculoos spread I recently received and some left-over almond flour I ground after making frangipane apple tartlets.

To make the dessert, I mixed black sesame powder with almond milk. I used arrowroot starch as a thickener and added speculoos spread and agave nectar as the sweeteners.  Arrowroot is a neutral ingredient and is very easy to digest.

It makes a great dessert, but my husband Lulu also loves it as breakfast (I thin it with more almond milk) or as a late-night snack. As an added bonus, this dessert is eggless, dairy fee and gluten free.

1. Info for Almond Pudding Recipe

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 2
  • Calories: unavailable

2. Ingredients for Almond Pudding Recipe

  • 6 tablespoons arrowroot starch (see tips)
  • 3 tablespoons almond flour (see tips), finely ground
  • 1 quart almond milk
  • 2 tablespoons speculoos spread
  • 1/3 cup agave nectar, to taste
  • 2 teaspoons black sesame powder (optional)
  • ¼ teaspoon salt

3. Directions:

  1. In a bowl, dissolve the arrowroot starch and black sesame powder in about ½ cup of almond milk.
  2. On the stove, bring the remaining almond milk to a boil in a deep sauce pan. Pour the milk over the arrowroot and sesame liquid. Stir well and transfer back to the sauce pan. Bring the liquid back to a boil and immediately lower the heat to low, stirring constantly with a wooden spoon to prevent the mixture from sticking to the bottom. Cook until the pudding thickens.
  3. Turn off the heat. Add the speculoos spread, agave nectar, almond flour and salt. Using a handheld mixer, whisk until smooth.
  4. Place the almond pudding in cups. You could serve warm or let cool completely and chill in the refrigerator. If so, when the cream is cool completely, cover with a piece of plastic wrap; make sure the plastic wrap is in directly contact with the pudding to keep it from forming a skin.
  5. If you want to serve the pudding as a drink, thin it with more almond milk.
  6. Serve warm or chilled.
  7. Bon appétit!

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