Take the almond milk cacao in a vessel, reserving some aside. Make a cornstarch slurry using the reserved almond milk.
Step 2
:
Heat the remaining milk and bring it to a boil. Add in the maple syrup, coconut oil and vanilla essence.
Step 3
:
Add in chia seeds, cornstarch slurry an mix well. Simmer it on a low flame. Cook for 10-15 minutes, stirring constantly.
Step 4
:
Take it off the flame and let it cool down to room temperature. Mix it once again and transfer it to a glass bowl. Garnish it with finely chopped roasted almond.
Step 5
:
Chill in the refrigerator for 3-4 hours or overnight.