molta cioccolata tapioca

1/3 cup small pearl tapioca
3/4 purified water
let soak for 30 minutes in a medium saucepan.
2 cups chocolate hemp milk or soy milk or almond milk or rice milk or … you get the idea.
pour on top of tapioca, bring to a boil on medium heat, let simmer uncovered for 10-15 minutes, stirring often. you won’t see much because of the chocolate milk, but the tapioca has to be translucent for it to be done cooking.
1/4 cup semisweet chocolate chips or chopped bar
place in saucepan during 5 last minutes of cooking, stir until melted.
2-3 T sugar in the raw [any sort of sugar works, even agave nectar but 2 T should be more than enough]
1/2 t pure vanilla extract
1/4 t ground cinnamon [optional]
add to saucepan, stir well until the sugar is melted and everything is blended. remove from heat.
place in ramequins or martini glasses. let cool, chill in fridge for at least one hour before serving.
serves 4.