Adele from Vegie Head is back to share with you another one of her delicious recipes. I made this the weekend before we left for the wedding and they turned out soooooooooooooooooooo good!

Makes 4 – 6 individual puddings or 1 large pudding (depending on size of ramekins)

 Ingredients

-1 cup brown rice flour

-1/2 cup coconut flour (Or 1 1/2 cups plain flour)

-1/4 cup raw cacao powder

-1/2 cup raw coconut sugar

-1 tsp ground Dutch cinnamon

-1/2 cup coconut oil, melted

-1 cup almond milk

-1/4 cup finely chopped macadamia nuts

Sauce

-1/4 cup raw coconut sugar

-1/2 cup raw cacao powder

-1 1/2 cup boiling water

 Steps

-Preheat oven to 180ºC

-In a large bowl, sift in flour/s, cacao and cinnamon, and stir in coconut sugar

-Add melted oil and almond milk and stir to combine- do not over mix

-Fold through macadamia nuts gently; the mixture will seem quite ‘doughy’

-Spoon into ramekins or large oven proof dish

-In a heatproof jug, whisk together the sauce ingredients and pour gently (over the back of a spoon) onto puddings

-Bake for 20 minutes (ramekins) or 35 minutes (large dish)

-Serve with vegan chocolate ice cream and grate some chocolate on the top

-Serve immediately

You might also enjoy:

Recipe: No bake ‘Nutella’ Slice Chocolate Brownies – Dairy & Sugar Free! Recipe: Blueberry Choc-Nut Bars {Recipe} Healthy Sugar Free Pancakes