Spicy Chocolate Pudding with Chili Chocolate Sauce
Sweets

Spicy Chocolate Pudding with Chili Chocolate Sauce

Serves
4 people
Prep Time
20mins

If there was one recipe we recommend you make from this month’s spice fest – it’s this one. The mild blend of spices and gentle kick of the chocolate chili sauce is a to-die-for combo.  Soft, gooey and slightly spiced heaven.

Images: Photographically

 

1/2 cup Pureharvest Organic Self-Raising Flour,
1/2 cup almond meal
we blitz Pureharvest Almonds in a food processor
1/4 tps nutmeg
1/4 tps cloves
1/2 tps cinnamon
1/2 tps chili powder
125 Pureharvest Activated Almond Milk,
75 g butter
or coconut oil for dairy free option
1/2 cup Pureharvest Coco² Original,
1 egg
lightly beaten
Chocolate Sauce
100 ml Activated Almond Milk
,
1 tbsp COCO² Original
,
1/2 tps chili powder

Preheat oven to 180°C.

In a mixing bowl sift the flour, almond meal and spices and stir to mix.

In a medium sized saucepan, melt the butter, COCO² and Almond Milk, stirring continuously until just melted and well combined.

Remove from heat and add the dry ingredients. Using a whisk, mix until there are no lumps. Allow to cool slightly before adding the lightly beaten egg and give the mixture one last good stir with a wooden spoon.

Divide the mixture evenly into four ramekins and place on a tray. Bake in the oven for around 25 mins.

Chocolate Sauce:
Place Almond Milk, COCO² and chili powder into a small saucepan and bring to the boil. Once boiled, reduce heat and allow to gently simmer until the sauce thickens and reduces by about half. This should take around 10-15 mins.

To serve, drizzle puddings with chili chocolate sauce and top with fresh raspberries. Best served hot out of the oven.

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