This recipe is another gluten free, vegan and nut free recipe from our collaboration series with Nirvana Cakery.
Chocolate amaranth pudding:
5 cardamom pods
1 cinnamon stick
1 vanilla bean, open
2tbsp raw sugar
4 cups water (1 l)
Rinse amaranth and place into a small pot, add rice milk and bring to boil. Leave to simmer for about 35 minutes. Once the milk has almost evaporated towards the end of the cooking time, give it a stir once a while. Take off the heat and leave to stand for 5 minutes.
Finely chop the chocolate and stir into amaranth until completely melted, add maple syrup to taste and optional pinch of sea salt.
Place into a serving dish. Serve right away topped with poached pears and chocolate shavings or chill in the fridge for at least an hour until ready to serve.
To make the poached pears, place the spices, sugar and water into a medium pot and bring to boil.
Carefully peel pears from top to bottom and place into the pot, simmer for about 25 minutes or until soft when tested with a knife.
Serve warm with the pudding or chill until ready to serve.