Vegan tapioca dessert cream with hazelnut milk, chocolate, and pistachio (egg-free)

In a saucepan, mix the hazelnut milk, tapioca, and sugar.

Bring to a boil while stirring and let cook for 7 minutes while stirring well. Let cool and fold in ¾ of the pistachios.

Pour the cream into ramekins, let cool, then chill in the refrigerator for about 2 hours.

Sprinkle the creams with chocolate chips and the remaining pistachios. Enjoy.

To finish Tip: The same recipe can be made with 15 g of quick tapioca: reduce the cooking time after boiling to 4 minutes.