Chocolate self-saucing pudding was a favourite for me growing up, so it was not a dessert I was willing to give up once I started focusing on healthy eating. Luckily I don't have to! This delicious, saucy, chocolately goodness of a dessert tastes just like the unhealthy version (better, if you ask me!). Enjoy!
Refined sugar free, GF, DF, Nut free, Vegan
Serves: 4 people
1 pouch Beetroot Cacao brownie mix
1/4 cup coconut oil
1/2 cup water, or dairy free milk (such as almond milk)
3/4 cup coconut sugar
3 tablespoons cocoa powder
1 1/4 cup boiling water
Preheat your oven to 180 degrees Celsius. Grease a pudding dish and set aside. In a small bowl, mix the coconut sugar and cocoa together until there are no lumps. In the pudding dish or another bowl, add the Beetroot Cacao brownie mix, and then add the coconut oil and 1/2 cup water or dairy free milk. Mix with a whisk. Spread the mixture out with a spatula so it covers the base of the pudding dish. Sprinkle the coconut sugar and cocoa mix over top, and then slowly pour the boiling water over everything. It should look like dirty water - this is okay! Bake for around 35 minutes or until the top of the pudding bounces back when pressed.