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 dairy, eggs and refined sugar yet will satisfy any sweet cravings. 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.
100g whole dried dates, chopped
1 ½ C wholemeal flour
¼ C cacao powder
½ C coconut sugar
1 tsp baking powder
¾ tsp cinnamon
½ tsp flakey sea salt
½ C coconut oil*, melted
¾ C nut mylk
½ tsp vanilla extract
½ C coconut yoghurt
Preheat your oven to 180°C. Prepare a 20cm x 20cm dish by greasing the bottom and sides. Set aside.
Cover dates with water in a pot and bring to the boil and then simmer for 5 minutes to soften.
In a mixing bowl, combine the flour, cacao powder, coconut sugar, baking powder, cinnamon and salt. Add the melted coconut oil, nut mylk, vanilla, yoghurt and softened dates. Stir to combine.
Pour mixture into your prepared baking dish.
Prepare the chocolate sauce by combining the hot water, cacao and coconut sugar and stir well. Carefully pour the chocolate sauce slowly over the mixture so it’s evenly distributed.
Bake in the oven for approximately 40 minutes. Best served immediately! Top with ice cream or yoghurt. Try our homemade ice-cream here. If you need to, you can add a little more chocolate sauce as it will dry out the longer you leave it.
*Item not available online but is available in your local GoodFor store.
Photography by Sarah aka @thesaarahproject.
Printable recipe PDF here.