1 cup quinoa
1 1/2 cups unsweetened almond milk
2 egg yolks
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
2 tablespoons cornstarch
1/2 cup Truvia Baking Blend
In a small saucepan, bring quinoa and 2 cups water to a boil. Turn the heat down to low and simmer for 12-15 minutes, stirring occasionally with a fork. While quinoa is simmering, whisk almond milk and egg yolks. Then add cinnamon, vanilla, cornstarch, and Truvia and whisk until combined. Once the water is absorbed by the quinoa, add the almond milk mixture to the saucepan and turn temperature up to medium-high heat. Cook for 6-8 minutes, stirring constantly with a spatula. Mixture should bubble and the consistency will be thick and creamy (like rice pudding). Remove from the stove and let cool, then refrigerate.
1 squeeze pack (2 tablespoons) Justin's Chocolate Hazelnut Butter
1/4 cup unsweetened cocoa powder
3-4 packets stevia (or sub 1/4 cup agave or honey)
Combine ingredients in a food processor until creamy. Refrigerate and enjoy the pudding chilled. Serves 4-6.