Heat oven to 180°C/ 160°C (fan forced). Grease four, 1 cup capacity, ramekins with macadamia oil and set aside

Sift flour, baking powder and 2 tablespoons of cacao powder into a large bowl. Stir in the coconut sugar and pecans

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

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