13.5 ounces of full-fat canned coconut milk 

¼ cup coconut sugar 

2 tablespoons unsweetened cocoa powder 

1 ½ tablespoons arrowroot powder 

⅛ teaspoon sea salt 

3 ounces bittersweet chocolate, chopped 

1 teaspoon vanilla extract 

1 box  Simple Mills Chocolate Brownie Seed & Nut Flour Sweet Thins 

herbs for garnish 

ADD Simple Mills Sweet Thins into a food processor and pulse until it resembles sand. Transfer to a container for later. 

WHISK coconut sugar, cocoa powder, arrowroot powder, and salt to a saucepan. 

POUR ½ cup coconut milk into the saucepan and stir until smooth. Slowly add the rest of the coconut milk while stirring simultaneously. 

TURN the stove on to medium-low heat and whisk the mixture continuously to prevent clumping. Keep stirring until the pudding thickens and begins to bubble, about 5 to 10 minutes.  

ADD the chocolate and stir until the pudding is thick and smooth.  

REMOVE from heat and mix in the vanilla extract. 

CHILL the pudding in a glass container with a lid for 1-2 hours.  

WHEN READY TO SERVE, alternate layers of pudding with crumbled Sweet Thins and top with fresh herbs to resemble dirt cups.

ENJOY!