Chocolate and Pecan Self-Saucing Puddings
Prep:  10 minutes
Cook:  20 minutes
Serves:  4
Average: 4 (1 vote)
Difficulty:
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Recipe by: Vitasoy
Winter means decadent desserts, but they don't have to be full of dairy! These puddings use macadamia oil, which adds the richness of butter and crunchy pecans which are in season.
Credit: Christie Connelly
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Chocolate and Pecan Self-Saucing Puddings
Ingredients:
Chocolate and Pecan Self-Saucing Puddings
Method:
Chocolate and Pecan Self-Saucing Puddings
  1. Heat oven to 180°C/ 160°C (fan forced). Grease four, 1 cup capacity, ramekins with macadamia oil and set aside
  2. Sift flour, baking powder and 2 tablespoons of cacao powder into a large bowl. Stir in the coconut sugar and pecans
  3. Whisk together the ricemilk, macadamia oil and egg in a small jug. Pour into the dry ingredients and mix to combine. Spoon evenly between the greased ramekins
  4. Whisk together the rapadura sugar, remaining 1 tablespoon cacao and boiling water in another small jug until the sugar dissolves. Pour evenly between the ramekins. This will sink to the bottom of the batter and form the sauce. Bake for 20 minutes and serve hot with a scoop of coconut yoghurt to keep it dairy free, or ice cream
Tips & Hints:
  • Plain flour can be subsituted for spelt flour. Ricemilk can be substituted with any of Vitasoy's soymilks or oatmilks.
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