4 cups unsweetened almond milk
1/4 cup cocoa powder (unsweetened)
1/2 cup brown sugar (packed)
2 tsp vanilla extract
1/2 cup good quality chocolate chips ( or Carob Chips)
Pinch of cinnamon (optional)
In a medium saucepan over medium heat, add:
almond milk, tapioca, cocoa powder, and brown sugar. Bring to a low boil, stirring often or it will burn. Reduce the heat, put a lid on the pan at an angle to vent, and continue to cook for 30-45 minutes; stirring frequently until the tapioca is transparent. A wooden spoon works the best for stirring and helps to keep the tapioca from sticking to the bottom of the pan. Now add the vanilla, chocolate chips and cinnamon if using, stir until combined. Remove from the heat and pour into dessert dishes or mugs. Serve at room temperature if you can't wait or refrigerate until cold. This would be yummy served with a dollop of your favorite whipped topping too.