1.   In a heavy saucepan, combine sweetener, cocoa powder, glucomannan/konjac root powder and salt. Pour in the full fat coconut cream. Whisk until well combined. Pour in the water and whisk

2.   Place the saucepan over medium low heat. Bring to a light boil while whisking continuously. Cook for about 4-5 minutes and until the mixture has thickened enough to coat the back of a spoon

3.   Remove the pot from the element, drop in the unsalted vegan butter or coconut oil and the vanilla. Whisk until the butter has melted and is completely incorporated into the pudding mixture

4.   Pour equal amounts into 6 small bowls or glass tumblers. Refrigerate for a minimum of 3 hours or overnight

OPTIONAL coconut cream garnish:

5.   Chill a can of coconut cream overnight. Separate the cream from the coconut water. Whip the coconut cream to a medium stiff consistency. Drizzle an equal amount among the 6 bowls.

6.   OPTIONAL: if desired, sprinkle some chocolate shavings on top of the whipped cream, or top with fresh strawberries. Serve and enjoy!