Ingredients

• 2 cups almond milk, divided
• 1 (3.5 ounce) package instant chocolate pudding mix
• 2 teaspoons cornstarch

Directions

• Pour 1 cup almond milk into a saucepan. Add cornstarch and heat over medium heat. Cook, stirring constantly, for 3 to 5 minutes. Remove from heat. Keep stirring for 30 seconds.
• Pour remaining almond milk into a bowl and add pudding mix to it. Mix with an electric mixer on low speed until very thick, about 90 seconds. Add cornstarch mixture to the pudding mixture. Mix at low speed for 90 seconds more.
• Scoop into bowls or decorative dishes and serve.

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Ingredients

• 2 cups all-purpose flour 
• 0.5 teaspoon salt
• 1 teaspoons baking powder
• 1 tablespoons vegetable oil or lard (preferred)
• 2 tablespoons oil
• 3/4 cups water

Directions

1. Combine all dry ingredients. Add the lard or oil until it becomes like cornmeal. Add water to the mixture.
2. Flour a surface and kneed the dough for 5 minutes. Divide the dough into 12 pieces and roll into balls. Set aside.
3. Heat a skillet on medium high heat. Add 2 tablespoons oil to the pan. Roll out each ball on a floured surface into a tortilla shape using a floured or non-stick rolling pin. Cook each tortilla until cooked on each side. Dry the tortillas with paper towels so not too oily and stack under a paper towel to keep warm.

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