Chocolate, cinnamon and macadamia pudding (vegan)

MAKES: Individual puddings or 1 large pudding (depending on size of ramekins)

Ingredients (serves 4-6)

• 1 cup brown rice flour
• ½ cup coconut flour (or 1½ cups plain flour)
• ¼ cup raw cacao powder
• ½ cup raw coconut sugar
• 1 tsp ground Dutch cinnamon
• ½ cup coconut oil, melted
• 1 cup almond milk
• ¼ cup finely chopped macadamia nuts

Sauce

• ¼ cup raw coconut sugar
• ½ cup raw cacao powder
• 1½ cup boiling water

METHOD

Preheat oven to 180ºC.

In a large bowl, sift in flour/s, cacao and cinnamon, and stir in coconut sugar.

Add melted oil and almond milk and stir to combine – do not over-mix.

Fold through macadamia nuts gently; the mixture will seem quite ‘doughy’, and spoon into ramekins or a large ovenproof dish.

In a heatproof jug, whisk together the sauce ingredients and pour gently (over the back of a spoon) onto puddings.

Bake for 20 minutes (ramekins) or 35 minutes (large dish).

Serve immediately with vegan chocolate ice cream and grate some chocolate on the top.

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Recipe from Adele at Vegiehead.com