Ingredients

• 1 tablespoon agar
• 2 1/2 cups almond milk
• 1 cup coconut milk
• 1 pinch sea salt
• 1 teaspoon kuzu
• 7 1/2 tablespoons fresh lemon juice
• 1/8 teaspoon tumeric
• 2 tablespoons coconut oil
• 1 1/4 cups grade A maple syrup (lighter in color)
• 1 tablespoon fresh lemon zest
• 1/2 vanilla bean (scrape seeds out of 1/2 the bean)

Directions

1. In a small bowl, combine kuzu, lemon juice and turmeric, whisking to combine, then set aside.
2. In a small saute pan, melt coconut oil. Then add in maple syrup, lemon zest, and 1/2 vanilla bean, scraping the pod into the liquid. Simmer for 5 mins., then set aside.
3. In a small saucepan, combine agar, almond milk, and a pinch of salt over low to medium heat, whisking frequently until agar is dissolved (this could be 15-30 mins.). Whisk in coconut milk & kuzu mixture, and cook over low heat for 2-3 mins.
4. Remove from heat & fold in maple syrup mixture, stirring to combine.
5. Pour into ramekins and chill 1-2 hours or until well-set.