Gluten-Free S’mores Pudding Cups Recipe
Pudding ingredients
Prepare gluten-free S’mores Pudding:
  1. Pour 2 cups of dairy-free milk into a medium saucepan and whisk in the sugar. Bring to a simmer and stir until sugar is dissolved.
  2. In a small bowl whisk together the chickpea flour, additional ½ cup dairy-free milk and the tapioca starch until thoroughly blended. Drizzle into the warmed milk and stir until thickened, keeping on low-medium heat. This mixture will continue to thicken as it cools, so don’t worry if it doesn’t look too thick.
  3. Remove from heat and pour into a glass bowl, then stir in the vanilla. Top with plastic wrap to prevent skin from forming. Put in refrigerator to chill, or put aside to cool down.
  4. Stir the Mini Chips into the cooled pudding.
To assemble the cups:
  1. Layer about 4 Crunchy Vanilla Honey Graham Mini Cookies in the bottom of fun glass jars or bowl. Then add in a spoonful of extra Mini Chips and top with a few spoonfuls of the pudding. Continue layering until you have used all the pudding.
  2. Finish with some more cookies and a square of Ricemilk Chocolate.
Recipe Notes

You can easily make the pudding ahead of time and allow it to sit in the fridge. I would recommend assembling the cups not long before they are served so that the cookies retain their crunch!