Chocolate Pumpkin Vegan Pots de Creme

In the bottom of a medium-sized pot, whisk together the rice milk and agave or maple syrup.

Add the starch and whisk until smooth and there are no lumps.

Mix in the pumpkin until smooth.

Add the coconut milk, salt and cinnamon.

Heat the mixture over medium heat, stirring constantly, until it begins to bubble and thicken; continue to cook, stirring, for one minute and remove from heat.Stir in the vanilla, stevia and chocolate; allow to sit 30 seconds, then stir again until the chocolate is melted and completely blended.

Pour into a bowl and allow to cool to room temperature, stirring once or twice during the first five minutes (this will help prevent a “skin” from forming on top; if one develops anyway, don’t worry too much, as everything will be blended later).Once the mixture has cooled, pour it into a blender and add the xanthan gum. Blend on high until well combined and smooth, then return to the bowl. (It may appear quite liquid at this point–this is fine).Refrigerate overnight or at least 6 hours before spooning or piping into serving dishes; garnish with cacao nibs or shaved chocolate, if desired. The mousse will be soft but should hold a shape.Store, covered, in refrigerator up to 4 days. Freeze leftovers to make pots de ice cream!