-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
Ingredients
Base
| 2 | tbsp chia seeds in 6 tbsp water (or flax seeds) |
| 60g | cashew butter (or Almond butter) |
| 65g | coconut sugar |
| 80g | agave syrup |
| 50g | coconut oil |
| 75g | cocoa powder |
| 50g | almond flour |
| 70g | chocolate |
SALTED CARAMEL
| 1 | tins coconut milk ( thick white part only) |
| 2 | tbsp agave/maple/date syrup |
| Pinch salt |
METHOD
- Preheat the oven to 160C
- For the chocolate pudding, soak the chia seeds in water and set aside for 15 minutes
- Whisk together the cashew butter, coconut sugar, date syrup, and melted coconut oil
- Add in the cocoa powder and mix in until all ingredients are combined
- Add in the chia seeds and the almond flour and knead into a dough using your hands
- Break the chocolate into chocolate chips and fold into batter until evenly Incorporated.
- Press down into a baking tray and ensure the battery is evenly spread across8
- Bake for 28 minutes. Leave to cool for 20 minutes before slicing.
- For the salted caramel, mix together the coconut milk and date syrup. Heat for 5 minutes, until boiling, and the sauce starts to darken and thicken.
- Poke holes in pudding once baked. Pour hot sauce in holes. Serve and drizzle in extra caramel sauce.