I have fond memories of my mum making the most deliciously moist chocolate pudding, which she would cover with a chocolate water based sauce and then bake in the oven. It was so easy that I would often sit on the bench and help her measure, pour and stir. I just loved helping to pour the chocolate sauce onto the pudding too.
The chosen sweetener I have used here is coconut sugar, as I feel it gives the pudding the most delicious flavour. Maple syrup is also lovely and for my fructose intolerant readers use rice malt syrup. This is sure to become a brand new favourite- I promise!
1/2 cup buckwheat flour
1/2 cup almond meal
1/3 cup melted coconut oil
1/3 cup raw cacao powder
1/3 cup coconut milk
1/3 cup nut based milk
1 egg, lightly beaten or 1 chia egg (vegan) **
1/3 cup coconut sugar (or 1/2 cup rice malt syrup)
1 teaspoon vanilla powder
1 teaspoon apple cider vinegar
1/2 teaspoon baking powder
1/4 teaspoon bicarb soda
1 1/2 cup boiling water
1/4 cup maple or rice malt syrup
1/4 cup raw caco powder
Pre heat the oven to 160 degrees celsius.
Add all of the dry ingredients together and combine. Combine all of the wet ingredients and combine. Add the wet ingredients to the dry ingredients and fold until combined. If using the raspberries gently fold them through. Pour into an oven proof bowl or a individual ramekins (number will depend on the size).
Mix together the ingredients for the chocolate sauce. Gently pour over the top of the pudding taking care not to damage the pudding (might end up sloppy).
Place in the oven with a tray underneath to catch any spillages while cooking. Bake for 20-25 minutes (until the pudding is slightly firm to touch).
Serve the pudding with a dollop of coconut cream or enjoy as it is. Serves 2-4 people.
** Note: To make a chia egg simply soak 1 heaped tablespoon of chia seeds with 3 tablespoons water. Allow to sit for 10 minutes until thick.