6 tablespoon good quailty unsweetened cocoa
1/3 cup sucanant
2 1/2 tablespoon arrowroot powder
3 tablespoon brown rice syrup
2 cups regular Edensoy soy milk
1 teaspoon vanilla extract (optional)
In cooking pan, mix dry ingredients thoroughly to get any lumps out. Add soy milk and brown rice syrup. Put pan over med-low heat and stir briskly. Continue to stir constantly as pudding heats up. When pudding begins to bubble and thicken, remove from heat and continue to stir until it is completely smooth. (Dont overcook or it will become pasty.) Add vanilla if desired. Eat warm (yum) or chilled.
Note: arrowroot is a little tricky because it often becomes lumpy during the early stage of cooking, but the pudding should become as smooth as silk as it thickens and as long as you stir thoroughly. If pudding bubbles quickly or sticks to bottom of pan, your heat is too high.