Chocolate Self-Saucing Pudding

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.