Imagine this. A chilly winter’s night, chocolate cravings are high and dessert time has just rolled around. Cue this chocolate self-sauce pudding which is warm, decadent and filled with a smooth chocolate sauce that oozes all over the plate. This certainly is not your standard pudding though. It’s free from gluten, dairy, eggs and refined sugar yet will satisfy sweet cravings and nourish both the body and soul. It’s also pretty magical considering that the velvety chocolate sauce (poured on top before baking) makes its way into the middle of the fluffy baked pudding and spills out as your spoon digs in. Wow.
¾ cup brown rice flour
¼ cup quinoa flour
½ cup almond meal
⅓ cup coconut sugar
¼ cup cacao powder
2 tsp baking powder
2 tbsp ground flaxseed + 5 tbsp water
3 tbsp coconut oil*
50g Loving Earth creamy mylk chocolate*
3 tbsp mylk (almond, soy, coconut or rice)
200ml hot water
3 tbsp cacao powder
½ cup coconut sugar
Preheat your oven to 180°C.
Combine all the dry ingredients in a bowl and mix.
Prepare the flax egg by mixing the ground flaxseed and water in a small bowl and set aside.
Melt the chocolate and coconut oil then add to the dry ingredients along with the mylk and flax egg.
Mix well until no lumps remain then spoon into a 20x20cm baking tin.
Prepare the chocolate sauce by combining the hot water, cacao and coconut sugar and stir well.
Pour this over the pudding mixture then place in the oven.
Bake for 30-35 minutes then allow to cool for about five minutes before serving.
* Available to purchase at your local GoodFor store
By Ella Farrugia aka @thecuriousavocado