Chocolate amaranth pudding, red pear and walnut cream and sweet black cherries

Ingredients

For the amaranth
1 1/2 cups water
1/4t coarse sea salt
1/2 cup dried white amaranth
1/4 cup cocoa (I use a fair-trade, Dutch-processed brand)
1/4 cup agave (or to taste)
1T cashew butter
Coarse sea salt to taste

For the garnish
1 red pear
2T chopped walnuts
1T lemon juice
1T agave nectar
1 cup dark cherries
1/4t coarse sea salt

Directions

In a small sauce pan with a lid, bring the water and sea salt to a light boil.
Add the amaranth, cover and simmer on low approximately 25 minutes, until the amaranth is thick, stirring occasionally.
Remove from head, add the cocoa, agave, and cashew butter.
Whisk to combine, season to taste and transfer to small glasses.
Chill uncovered for 20 minutes, cover with plastic wrap, and chill for 2 hours.
Core and chop the pear.
Puree the pear with the walnuts, lemon juice, and agave until thickened.
Spoon the pear and walnut sauce over the top of the amaranth.
Garnish each with 1/2 cup of cherries tossed in the remaining sea salt.