Yum! I love chocolate self-saucing pudding, but I haven't made it for ages because of the amount of sugar in it... so I was very happy to find a healthy version in Cyndi O'Meara's cookbook, "Changing Habits Changing Lives"! I've changed it slightly to make it dairy-free, and it's also wheat free and naturally sweetened. You could easily make it gluten free by using gluten free flour. It's rich and decadent, and I know you'll love it! Enjoy!
1. Preheat oven to 180 degrees C. Grease a 2 litre baking dish.
2. In Thermomix, mix together on speed 4 for 10 seconds:
- 150g wholemeal spelt flour (can grind spelt grain first)
- 50g Rapadura
- 2 tablespoons organic cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 egg
- 100g rice-almond milk
- 2 tablespoons macadamia oil (or grapeseed/light olive oil)
- 1 teaspoon vanilla extract
- 50g whole pecans
3. Scrape mixture into baking dish, and add sauce ingredients to Thermomix, mixing on speed 4 for 10 seconds:
- 25g organic cocoa powder
- 80g Rapadura
- 350g boiling water
4. Carefully pour sauce mixture over cake batter, pouring over the back of a spoon so it doesn't make a hole in the batter. Bake for about 30 minutes, until done.
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