Lately, I’ve been on a quest to expand my dessert repertoire a bit. Less all-purpose flour and processed sugar, and more whole foods and natural sweeteners. Reaching for a caramel-like medjool date after dinner instead of a chocolate chip cookie, for example.
One recipe that I recently fell head-over-heels in love with is a raw, vegan chocolate mousse by the lovely Sally of The Spontaneous Hausfrau. Who knew soaked cashews could create the most perfectly rich, yet airy mousse? The only glitch was that I didn’t have a key ingredient – raw cacao powder. Still, I made the mousse anyway, foregoing the cacao and adding in a little extra vanilla. It was fabulous! The flavor reminded me of a decadent rice pudding, and I had to summon all of my willpower to not eat the entire bowl of vanilla mousse in one sitting.
While I was successful in my portion control, I could not stop thinking about rice pudding and all of the directions I could go with it. Should I use almond milk? A combination of almond milk and light coconut milk would be even more creamy. Vanilla bean paste was a given, but almond extract would take it over the top. Something about the sweet, comforting smell gets me every time. But what if I didn’t use any rice at all…
I honestly lost myself for a solid twenty minutes daydreaming about this simple pudding, and then I had it. Millet pudding. Lightly toasted and fragrant millet in a sweet mixture of almond and coconut milks, with just a hint of cinnamon. This is a dessert that can be enjoyed at breakfast or as an after dinner sweet. Or both. Who am I to judge?
- 4 C. Non-Dairy Milk (I used 2 C. canned light coconut milk & 2 C. unsweetened almond milk)
- ⅔ C. Millet
- ¼ C. Agave (or sweetener of choice)
- 1 Tsp. Vanilla Bean Paste (or Pure Vanilla Extract)
- ½ Tsp. Almond Extract
- ½ Tsp. Cinnamon
- ¼ Tsp. Sea Salt
- Add the millet to a medium pot with a lid, and toast it over medium heat, stirring frequently, until the millet starts popping. The goal is a light toast, so be careful not to burn it.
- Once the millet is toasted, add the remaining ingredients to the pot and stir to combine.
- Cover the pot and bring the mixture to a boil.
- Reduce the heat to low and simmer for 20-25 minutes, stirring occasionally, until the millet is cooked through.
- Serve warm with a sprinkle of chopped almonds.
P.S. You better believe I picked up some raw cacao powder for the cashew mousse later that day. And O.M.G. How have I lived without it for so long? Sally was spot-on when she described the flavor as sexy and intoxicating. I’m obsessed!