chokladmousse på mandelmjölk

1 cup / 240 ml unsweetened almond milk
1 vanilla bean, split lengthwise and seeds scraped (or 1/2 tsp vanilla extract)
2 tbsp almond butter
2 organic egg yolks, room tempered
2 tbsp maple syrup or honey
1 pinch sea salt
3 1/2 oz / 100 g organic fair-trade dark chocolate (minimum 70%), coarsely chopped

Serve with1/2 cup / 120 ml Turkish yogurt10 fresh raspberries of any seasonal fruit 1 small handful pistachio nuts, finely chopped

Preheat oven to 300°F/150°C. In a small saucepan, gently heat almond milk, vanilla bean and almond butter to a low simmer. Stir a few times to make sure the almond butter dissolves. Meanwhile, whisk together egg yolks, maple syrup and sea salt in a medium sized mixing bowl. Remove the milk from the heat and discard (or save for another batch) the vanilla bean. Add dark chocolate and stir to make sure it melts into the milk. Now slowly pour the molten chocolate mixture over the eggs while constantly whisking. This is important to prevent the eggs from coagulating. If you want a completely smooth dessert you can strain it through a sieve. We however prefer ours with crunch from the almond butter, so we skip this step. Place 6 oven-proof small ramekins, glasses or cups inside a deep baking pan and fill the pan up with hot water. Pour the custard into the cups and carefully place the baking pan on a rack inside the oven. Bake until the center is almost set, about 30 minutes (custards will firm as they cool). Let cool completely and then refrigerate for about an hour before serving. Top with a dollop of Turkish yogurt, some fresh berries and pistachio nuts.