Spicy Chocolate Pudding with Chili Chocolate Sauce

Spicy Chocolate Pudding with Chili Chocolate Sauce

4 people
Prep Time

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 plain 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 ,
75 g butter
or coconut oil for dairy free option
1/2 cup ,
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.


Be part of the Pureharvest family. Sign up to find out our latest news, wellness tips, and exclusive offers - and receive a copy of our Coco² Chocolate eBook!

Would love your thoughts, please comment.x