Vegan Spiced Chocolate & Orange Self Saucing Pudding

Ingredients

VEG, RSF, GF

1 hr

8

• 90g coconut oil (or butter)
• ¾ cup coconut milk (or milk of choice)
• Zest of 1 orange 
• 1½ cups spelt flour or plain flour (or gluten-free flour for GF option)
• 1 tsp baking powder
• ⅓ cup raw cacao or cocoa powder (if using cocoa, I like to use dark dutch processed cocoa for a rich chocolate flavour)
• ¾ cup coconut sugar (or brown sugar or raw sugar)
• 1 tsp vanilla paste or extract 
• 1 tsp cinnamon
   
• 2 tbs raw cacao or cocoa powder (if using cocoa, I like to use dark dutch processed cocoa for a rich chocolate flavour)
• 1 cup coconut sugar (or brown sugar or raw sugar)
• Juice of ½ orange 
• ¼ cup coconut milk (or milk of choice)
• 1 cup boiling water

Method

1. Pre-heat the oven to 180C / 350F (fan forced).
2. Melt the coconut oil and coconut milk in a small saucepan over low heat.
3. Next add the coconut sugar, vanilla and orange zest and pour into a medium sized mixing bowl.
4. Sift in the flour, cacao, baking powder, and cinnamon, and stir to combine.
5. Spread the mixture evenly into a baking dish (roughly 6-8 cup capacity).
6. Next combine the coconut sugar, cacao, orange juice, coconut milk and boiling water, and stir until the coconut sugar has dissolved.
7. Carefully pour the hot liquid over the pudding batter. I like to pour the liquid over the back of a spoon so it spreads evenly and doesn’t create a big hole in the centre of the pudding.
8. Bake the pudding for 45 minutes.
9. Remove the pudding from the oven and let it rest for 10 minutes before serving.
10. Dust the pudding with extra cacao and serve warm with your favourite icecream, cream or yoghurt. YUM!