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Chestnut pudding


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For 6 people

500 ml of soy milk, preferably with vanilla

1 teaspoon of agar agar powder

2 tablespoons of chestnut flour

2 tablespoons of agave syrup





Heat soy milk with a teaspoon of agar agar powder in a saucepan.

Add the agave syrup and chestnut flour, then mix carefully all melting fine flour so that no lumps are formed.

Let it simmer on low heat a couple of minutes, then turn off.

Pour into individual dessert bowls and refrigerate for a few hours.

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Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan

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