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.
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.
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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