1. Heat a small pan over low heat and add the almond slivers. Stir frequently and dry-roast them until fragrant. Set aside to cool, and then finely chop them.
2. Place half a cup of the milk in a bowl and stir in arrowroot powder until dissolved. Set aside.
3. In a saucepan over medium heat, whisk together the remaining milk, carob powder, maple syrup, almond extract, and salt. Bring to a boil and add the arrowroot solution into the pan while stirring. Bring pudding to a boiling simmer and cook no longer than 1 minute.
4. Stir in the chopped almonds and distribute evenly, then pour pudding into dessert dishes. Chill it for a few hours before serving.

1/3 cup raw almond, slivered
3 cup plain rice milk, almond or soy milk
3 1/2 tablespoons arrowroot powder
4 tablespoon unsweetened carob powder, roasted
1/3 cup maple syrup
2 teaspoon almond extract
1/4 teaspoon unprocessed sea salt