This recipe is a grown-up twist on a childhood favorite. Soaking the tapioca before cooking gives it time to absorb some of the soy milk and helps prevent the tapioca from settling to the bottom of the pan, where it can scorch.
Prep Time: 5 minutes
Cooking Time: 10 minutes
1 1/2 teaspoons EnerG Egg Replacer (powdered egg replacer)
2 tablespoons water
3/4 cup turbinado sugar
3 tablespoons quick-cooking tapioca
2 3/4 cup fortified plain soy milk or rice milk
2 squares unsweetened baking chocolate
1 teaspoon pure almond extract
1/2 tablespoons toasted, slivered almonds
1. In a small cup, whisk together the egg replacer and water following package instructions. Place sugar, tapioca, soy milk and egg replacer in a saucepan and stir together. Let stand 5 minutes.
2. Drop chocolate squares into saucepan. Cook on medium heat, stirring constantly, until mixture comes to a full boil, about 10 minutes. Remove from heat and stir in almond extract.
3. Let cool for 20 minutes, then stir. Spoon into 6 serving cups. Chill for 2 hours. Before serving, sprinkle each cup with 2 teaspoons toasted, slivered almonds.