CHOCOLATE FUDGE SALTED CARAMEL PUDDING

CHOCOLATE FUDGE SALTED CARAMEL PUDDING

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    Servings

    4
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    Prep Time

    15 Minutes
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    Cook Time

    30 Minutes
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    Total Time

    45 Minutes
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    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.
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