1 1/2 ounces dark chocolate (I like 55% to 70%), finely chopped 1 to 2 teaspoons pure vanilla extract, preferably Mexican (depending on how vanilla-you want the pudding) About 1 cup thick Mexican ...
Combine all ingredients in a bowl; mix well. Cover and place in fridge overnight. In the morning, top with nut butter, a drizzle of syrup or sprinkle with cinnamon or any other topping.
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