Chocolate Pudding

Directions

1. 1
   In a saucepan, heat coconut milk and salt over medium heat.
2. 2
   Raise heat and sift the arrowroot powder into the pot, then whisk vigorously by hand or with a hand blender until thick.
3. 3
   Whisk in agave, yacon, stevia and vanilla.
4. 4
   Remove from heat and let stand for 5 minutes; add chocolate, stirring vigorously until melted.
5. 5
   Chill for 10 minutes, then pour into cooled pie crust.
6. 6
   Refrigerate for 1-2 hours, until firm.
7. 7
   Serve.