These beauties are the best kind of decadent. Grain free, dairy free and refined-sugar free, they are great for those with intolerances, wildly delicious and still manage to carry their own weight in nutritional prowess with their good fats and protein to balance the sweetness.
Serves: 4
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Servings
Prep time
Cook time
Recipe
Ingredients
- ⅓ cup coconut oil
- 4 tbsp raw cacao
- 2 tbsp maple syrup
- 1½ tbsp nut butter (almond, hazelnut)
- 1 tsp pure vanilla extract
- ¼ tsp sea salt
- ¼ tsp baking soda
- 3 free-range eggs
- Yoghurt or coconut yoghurt, to serve
Method
- Preheat oven to 180°C.
- Melt coconut oil in a saucepan over low–medium heat. Remove from the heat and add cacao, maple syrup, nut butter, vanilla, salt and baking soda, and mix well to combine.
- Whisk the eggs together in a mixing bowl and when ready add the chocolate mix, whisking to combine.
- Place four 8cm (approx) ramekins on a baking tray.
- Spoon the mix into the ramekins, leaving 1cm of space at the top to prevent overflow.
- Pop in the oven and bake for 10 mins. Do not overcook. You want the centre of the puddings to be gooey and deliciously oozy when you stick your spoon in — very dramatic! You will know if the puddings are ready as they will have risen in the centre and be cooked on top, but will still be lovely and wobbly when you move the tray.
- The puddings will continue to cook slightly in their ramekins, so be ready to serve them straight away.
- Serve with yoghurt or coconut yoghurt, as desired.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
