This light but decadent self-saucing pudding is delicious served by itself or with organic cream, coconut yoghurt or ice cream and fresh berries.
Preheat oven to 180 degrees celsius.
Grease 4 small oven proof bowls.
Add the coconut milk, coconut oil, egg, vanilla, salt, baking soda, cacao powder and rapadura sugar in a food processor or Thermomix and blitz until light and fluffy. Transfer into a bowl.
Gradually sift in the Emmer wheat flour and mix until just combined and set aside.
Heat a pan over a medium-high heat and bring the coconut milk to a boil, turn down to a medium-low and add the cacao powder and rapadura sugar. Mix until dissolved and simmer until the sauce begins to thicken slightly.
Divide the cake mixture between the 4 bowls.
Very slowly pour the sauce mixture over the cake mix.
Bake for approximately 20 minutes.
Ingredients
Directions
Preheat oven to 180 degrees celsius.
Grease 4 small oven proof bowls.
Add the coconut milk, coconut oil, egg, vanilla, salt, baking soda, cacao powder and rapadura sugar in a food processor or Thermomix and blitz until light and fluffy. Transfer into a bowl.
Gradually sift in the Emmer wheat flour and mix until just combined and set aside.
Heat a pan over a medium-high heat and bring the coconut milk to a boil, turn down to a medium-low and add the cacao powder and rapadura sugar. Mix until dissolved and simmer until the sauce begins to thicken slightly.
Divide the cake mixture between the 4 bowls.
Very slowly pour the sauce mixture over the cake mix.
Bake for approximately 20 minutes.
Awesome recipes….have tried most of them……way ( weight) to go!!!!!
Thanks, Bruce, glad you are enjoying them.