Put the rest of the non dairy milk in a large sauce pan with the agar, palm sugar, cocoa powder, espresso powder, and salt.
Whisk together and bring to a boil over medium high heat as you stir the mixture.
Reduce heat to keep mixture at a simmer. Keep stirring.
As you stir add the kudzu in a slow and steady stream. DO NOT POUR IN ALL AT ONCE (or it will thicken in clumps).
Stir constantly, let cook and thicken for about 3 minutes, or until it coats the back of the spoon.
Remove from heat.
Pour it into a shallow bowl/pan (like a 9x9 baking pan) and let cool. (Freezer for 35-45 minutes or refrigerator for 55-60 minutes, or until firm.