(Dairy Free and Vegan)
Dark Chocolate Pudding with Salted Caramel Drizzle
This luxurious pudding is the definition of comfort food à deux.
Serves: 2
Takes: 1 hr 10 mins
What you need:
Pudding
125g plain flour
325g coconut palm sugar
4 tbsp cacao powder
2 tsp baking powder
2 tbsp coconut oil
120ml coconut milk
250ml hot water
Salted Caramel Sauce
2 x pots (125g) Salted Caramel COYO yoghurt
50ml coconut milk
1 tsp vanilla extract
1 tbsp lucuma powder
A pinch sea salt
1 tbsp brown rice syrup
What you do:
Preheat oven to 180C.
Start by boiling the water. Meanwhile mix together the flour, 125g of the sugar, 2 tbsp cacoa powder and baking powder.
Stir in milk and coconut oil and spread mixture into an ungreased baking dish.
In a separate bowl, stir together the remaining coconut palm sugar and cacao powder then sprinkle the mixture over the batter in your dish.
Pour the hot water over batter and bake for 35 - 45 minutes.
Meanwhile make the salted caramel drizzle sauce. Heat the yoghurt and coconut milk together, then whisk in the vanilla, lucuma, sea salt and brown rice syrup until fully combined. Keep warm on a low heat on the hot until ready to serve with the cake.
Spoon portions of the pudding cake into bowls and serve immediately, drizzled with some on the salted caramel sauce drizzled over the top.
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