Almond milk and cocoa simmer with agar flakes until fully dissolved, then a kuzu slurry thickens the pot into a glossy dairy-free pudding finished with maple syrup, vanilla, and cashew butter.
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In 2 1/2 quart saucepan, over medium heat, together milk, cocoa, agar, and sea salt for about 20-25 minutes , whisking to fully dissolve agar.
In small bowl, dissolve kuzu in water. Pour into saucepan with cocoa mixture, stirring until liquid returns to . Continue to cook one minute more until mixture is thicker.
Add maple syrup and vanilla to taste. Cook 2 to 3 minutes more.
Remove pot from heat and mix some of cocoa mixture with cashew butter until cashew butter is thinner, smooth, and creamy. Whisk tempered cashew butter into cocoa mixture.
Pour cocoa mixture into shallow pan and cool until firm. In food processor, blend mixture until smooth and creamy. Spoon pudding into ramekins and chill until set (about 30 minutes ).
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