Dairy-Free Homemade Chocolate Pudding

In a small sauce pan, combine coconut milk, cocoa butter, maple syrup, salt and coconut sugar. Bring to a boil and reduce to a simmer to melt cocoa butter and dissolve sugar. Let simmer for 10 minutes over low heat, lid slightly askew, stirring regularly, being careful not to over-boil the mixture.

In a medium-sized bowl, whisk egg yolks, cornstarch, and vanilla extract. Temper eggs by whisking constantly and adding 4 tablespoons of the coconut milk mixture to the eggs and cornstarch, 1 tablespoon at a time. Add tempered eggs to the sauce pan, whisking constantly. Simmer over low heat for about 5 minutes to cook the cornstarch, stirring to prevent burning.

Remove saucepan from heat. Whisking very fast, add the raw cacao powder, taking care to break up all clumps. Divide into cups and refrigerate until firm, at least 4 hours. If desired, press plastic wrap onto the top of the pudding to prevent a pudding skin from developing.

Before serving, top with coconut flakes, cacao powder, or whipped coconut cream, if desired.