• In a microwave-safe bowl, combine the white chocolate chips and agave nectar.
• Melt in the microwave, stirring occasionally to prevent scorching.
• In a food processor, grind the macadamia nuts until they resemble a butter-like consistency and start to release their oil.
• This may take a few minutes.
• Add the melted chocolate, silken tofu, vanilla extract, and lemon zest to the food processor.
• Process until the mixture is perfectly smooth, scraping the sides occasionally.
• Divide the pudding among 4 small dessert dishes.
• Chill the pudding overnight to allow the flavors to develop.

• Preheat the oven to 375°F (190°C or gas mark 5).
• Place 1 tablespoon (14 g) of the nondairy butter and water in an 8-inch (20 cm) square baking dish.
• In each apple cavity, place 1½ teaspoons of the remaining butter, followed by 1 tablespoon of ground almonds and 1½ teaspoons of jam.
• Sprinkle each halved apple with ¼ teaspoon dried thyme (optional).
• Bake the apples for 25 to 30 minutes, or until they are tender but not mushy.
• Let the apples rest for a few minutes before serving.
• They can be enjoyed hot, at room temperature, or cold.

• In a medium-sized saucepan, combine the Sucanat, cinnamon, cornstarch, salt, and coconut milk powder (if using).
• Slowly whisk in the milk.
• Cook the mixture over medium-high heat, whisking constantly, until it just starts to thicken.
• Whisk in the peanut butter and continue cooking for another couple of minutes, until the pudding thickens again.
• Divide the pudding into 4 small dessert dishes.
• Let it cool completely, then refrigerate for several hours or overnight.
• Serve cold.

• In a medium-sized saucepan, combine the Sucanat, cornstarch, cocoa powder, and salt.
• Slowly whisk in the milk.
• Cook over medium-high heat, whisking constantly, until the mixture starts to thicken.
• Whisk in the chopped bittersweet chocolate and nondairy butter, and continue cooking until melted and thickened.
• Stir in the peppermint extract (if using).
• Divide the pudding into 4 small dessert dishes.
• Let the pudding cool completely, then refrigerate for at least 2 hours or overnight.
• Serve cold.

• In a saucepan, combine the soy milk, sugar, cornstarch, and lemon juice.
• Stir until smooth.
• Heat the mixture over medium heat, stirring constantly to prevent lumps and scorching, until the pudding thickens.
• Once thickened, remove the saucepan from the heat and stir in the vanilla extract.
• Pour the pudding into 6 dessert cups or one bowl.
• Refrigerate until chilled and ready to serve.

• In a small bowl, mix the arrowroot powder with 60 ml (¼ cup) of the milk to create a slurry.
• Set aside.
• In a saucepan, combine the coconut milk, the remaining 235 ml (1 cup) milk, and the sugar.
• Bring the mixture to a boil.
• As soon as it begins to boil, remove it from the heat.
• Stir in the arrowroot slurry and whisk until the mixture thickens.
• Add the vanilla extract and continue stirring until smooth.
• Immediately pour the pudding into 4 dessert cups.
• Refrigerate to cool and let it continue to thicken before serving.

• In a medium-sized saucepan, soak the tapioca in the water for 30 minutes.
• Stir the milk into the tapioca mixture and bring it almost to a boil over medium-high heat.
• Reduce the heat and simmer, uncovered, for 10 to 15 minutes, stirring often, until the tapioca turns translucent.
• Spoon out a bit to check doneness if the chocolate milk obscures visibility.
• Add the chocolate chips, sugar, vanilla, and cinnamon (if using), stirring until the chocolate chips melt.
• Remove from heat.
• Divide the pudding into 4 small dessert dishes.
• Let it cool completely, then chill in the refrigerator for several hours or overnight.
• Serve cold.

Heat Ingredients:

• In a medium-size saucepan over medium heat, melt the Sucanat, nondairy butter, and salt.
• Cook for about 1 minute, whisking until the sugar crystals dissolve.

Add Pumpkin and Liquid:

• Stir in the pumpkin purée, nondairy milk, rum, and molasses.
• Whisk until smooth.

Add Spices and Thicken:

• Add the cinnamon, ginger, cloves (if using), and cornstarch to the mixture.
• Cook, whisking constantly, until the pudding thickens (approximately 5–7 minutes).

Flavor and Cool:

• Remove the saucepan from the heat and stir in the vanilla extract.

Chill:

• Divide the pudding evenly among 4 small dessert dishes.
• Chill in the fridge for several hours until set.

Serve:

• Serve cold as is, or top with nondairy whipped cream for extra indulgence.