A great vegan dessert
Add the sugar, salt, vanilla and almond milk in a saucepan and let them warm up a bit without getting hot and remove from the heat.
In another pot, place the butter and as soon as it melts, add the flour. Stir constantly over medium to high heat until the flour cooks
Add the warm milk, turn up the heat and stir constantly with a whisk until it starts to bubble.
Leave the cream to rest for 5 minutes.
Mix it very well, place it in pyrex and leave it to cool.
Finely chop the couverture.
Heat the almond milk and add it to the couverture,
Leave it for 5 minutes and then stir.
Pour it over the cream.
Let it cool completely.
For the cream
1200 ml almond milk
150 g all-purpose flour
150 g margarine
140 g of sugar
1½ tsp vanilla extract
1 pinch of salt
For the chocolate layer
250 ml almond milk
230 g couverture with 46% cocoa content