Instructions

1. Add the dairy free milk and starch to a small, heavy bottomed saucepan. Whisk to combine and bring up to a simmer. Cook over low until just thickened and bubbling.
2. Remove from heat and stir in the maple syrup, sunflower seed spread and vanilla. Pour into 4 small dishes, cover and refrigerate.
3. Pour into 4 small dishes, cover and refrigerate.
4. Meanwhile, make the ganache by whisking together the dark chocolate morsels and the dairy free milk in a small saucepan until completely combined.
5. Spoon over the top of the pudding cups and refrigerate until completely cooled. Top with optional sea salt and pumpkin seeds and enjoy!