Chocolate and Almond Pudding Pots

Mix the maple syrup, cocoa powder, cornflour and salt together in a bowl to make a smooth paste. Heat the almond milk in a small saucepan until simmering then slowly pour into the bowl with the cocoa paste, whisking until smooth.

Return the mixture to the pan, bring to a simmer and cook for 5 minutes, whisking constantly. Transfer the thickened mixture to a clean bowl then stir in the chocolate chunks and almond extract. Stir a few times until the chocolate has melted and the mixture is smooth, then divide equally between small ramekins or dessert pots. Cover with clingfilm and chill for at least 1 hour.

Kept in the fridge, these pots will last up to 5 days.