It all began with the Chocolate cup’s I got at Lucus and Lewellyn Vineyards in Solvang.
The rest is delicious history.[youtube]http://youtu.be/_Q6Z8PWUQyM[/youtube]
Servers 12.
I made the tapioca pudding from scratch…you can buy it pre made if you like.
Here’s how I made the Tapioca.
3 tablespoons of tapioca…
1 cup Original Almond milk
1/4 cup organic raw sugar.
1/2 teaspoon of almond extract
2 egg whites
cooked on low while stirring until it bubbles and thickens.
Put aside and refrigerate for 1 hour.
Assemble
washed and dry blueberries and raspberries
Put a few slivered almonds at the bottom of the chocolate cup.
followed by a 1/2 teaspoon of tapioca
then add a blueberries and a raspberries, top with a dollop of tapioca.
you can top off with a dap of whipped cream.
I served Amaretto almond liqueur shots with this …yumm
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