Nut Butter Chocolate Pudding

1/3 cup sucanet
2 tbsps arrowroot
1/4 teaspoon sea salt
2 cups almond milk
1/2 cup coconut cream
1/2 cup Pure Nut Butter
2 teaspoons pure vanilla extract

Whisk together sucanet, arrowroot and salt (it’s okay if it’s a bit lumpy) in a saucepan and add the milk and cream. Turn the flame on to medium heat. Bring the mixture to a simmer, whisking occasionally along the way. Once it comes to a simmer, whisk constantly for one minute. Remove from heat and add one of the Pure Nut butters and vanilla extract.  Quickly whisk and pudding will thicken substantially.  Divide warm pudding between glasses.  Store uncovered in your fridge.