Layer

Place the egg yolks in a large bowl.

Add the coconut blossom sugar and the cornflour.

Split the vanilla pod, scrape out the seeds and add them.

Add the stevia and maple syrup.

Stir well with a whisk. If the mixture is too thick, add a dash of the measured almond milk.

In another pot, bring the almond milk to a boil.

Add the mixture all at once and stir well. Remove the pot from the heat and continue stirring vigorously. Put it on the heat for a while until it pops and then stir vigorously again, otherwise you will get an omelette. If necessary, add some turmeric for the yellow color.

Place half of the vanilla pudding in a piping bag.

Stir the chocolate into the other half of the warm pudding until the chocolate is melted and you have chocolate pudding. Put the chocolate pudding in another piping bag.

Pipe alternating layers of vanilla and chocolate pudding into the glasses.

Let the pudding stiffen in the refrigerator.

Make a smiley with some chocolate drops and cashew nuts.