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Molten chocolate puddings

Molten chocolate puddings

Molten chocolate puddings are certainly on my to make and to remake list this December. I really can’t believe this year is almost at its end once again. It feels just like the other day that we celebrated our very first Christmas in France. Now by our seventh Christmas away from home, the feeling is still the same, I miss home this time of year. Chocolate does do the trick to sooth some of the missing home blue’s, especially this chocolate dosed gooey dessert that I love!

Molten chocolate puddings are certainly on my to make and to remake list this December. I really can’t believe this year is almost at its end once again. It feels just like the other day that we celebrated our very first Christmas in France. Now by our seventh Christmas away from home, the feeling is still the same, I miss home this time of year. Chocolate does do the trick to sooth some of the missing home blue’s, especially this chocolate dosed gooey dessert that I love!

I have to make chocolate in precations lately because this little baby girl in my tummy goes bonkers when I eat too much cacao. I’m not highly pregnant yet but at the very beginning of the third trimester. The cravings for sweet things late at night are getting to me, and this does not aid with the deprived sleep either, so I try to make this dessert for Sunday lunch and it’s the perfect fix me up after a delicious home-cooked meal.

Recipe

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min
Prep Time
0
min
Cook Time

Serves

4-6 people

Difficulty

Beginner

Molten chocolate puddings

Molten chocolate puddings

Ingredients 

  • 1 cup spelt flour or other gluten-free flour of preference
  • 1/2 cup coconut sugar
  • 1/4 cup raw cacao powder
  • 2 tsp baking powder
  • 1 tsp coffee powder
  • 1/3 cup melted coconut oil
  • 1/2 cup plant-based milk
  • 2 tsp vanilla extract
  • 1/3 cup chopped vegan chocolate or chopped dates
  • 1/2 tsp salt

Topping

  • 1/3 cup coconut sugar
  • 1/3 cup chopped vegan chocolate
  • 1/4 cup cacao powder
  • 1 1/4 cups boiling water
  • 1/2 cup chopped pecans or walnuts
  • ice cream or cooled coconut cream

Method

  1. Preheat oven to 175 degrees Celcius.
  2. Mix the flour, coconut sugar, raw cacao, baking powder, and salt. 
  3. Mix the melted coconut oil, plant-based milk, vanilla extract, and chopped dates. 
  4. Fold the wet into the dry and then pour into a baking dish of your choosing, mix the top layer ingredients instead of the water and then scoop onto the pudding, pressing a few pieces of the chocolate in to the batter. 
  5. Pour the boiling water on to the pudding and then place in the oven to bake for 25-30 minutes until gooey, remove and serve with the ice cream of choice and chopped nuts. 

Notes:

  • You can sub some of the sugar with maple syrup or date syrup. Even soaked dates and blended into “date” caramel can be a substitute to make this dessert more naturally sugar-free.
  • If you don’ have vegan chocolate is to make your own with coconut oil/cacao paste, maple syrup/agave and raw cacao powder. (here’s a
  • recipe)
  • You can serve these chocolate puddings in individual moulds for special occasions.

Hope you love this dessert, it’s quite a splurge but certainly worth every bite!

M*

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