Self Saucing Mocha Hazelnut Pudding

Let me re-introduce to you my Self Saucing Mocha Hazelnut Pudding! This vegan dessert is SO indulgent, you won’t belive that it’s also gluten-free and refined sugar-free! It’s THAT good! 

What you’ll need to make this Chocolate Self Saucing Pudding:

• rolled oats (that we turn into oat flour)
• ground hazelnuts 
• ground flaxseeds
• salt
• baking powder
• vanilla extract
• water
• coconut sugar
• cacao powder or cocoa 
• vanilla extract
• non-dairy milk of your choice
• coconut oil
• vegan chocolate 
• instant coffee (optional)
• water

DIY oat flour:

One of my favourite things about this recipe is that you don’t need any fancy gluten-free flours! You need some rolled oats (or any type of oats you have at home), pop them into a blender and boom! You’ve got yourself some homemade oat flour! 

Please measure the oats after you’ve turned it into oat flour! 

How to make Self Saucing Hazelnut Pudding:

1. Make your flaxegg by combining the ground flaxseeds with some water. Set aside. 
2. Combine oat flour, baking powder, salt, cacao powder, coconut sugar and chopped vegan chocolate. 
3.  In another bowl, combine your flaxegg, coconut oil, non-dairy milk and vanilla extract.
4. Mix the two together and pour into a lightly greased baking dish.
5. In another bowl make your fudge topping by combining some more cacao powder, ground hazelnuts and coconut sugar.
6. Sprinkle this fudge topping over your batter.
7. Combine your boiling water with the instant coffee (omit if coffee isn’t your thing!)
8. Pour over your fudge topping and bake! 
9. Serve warm with some vegan ice-cream! 

How to store:

Keep refrigerated in an air-tight container for around 2-3 days.

More vegan recipes you’ll love:

• marbled chocolate banana bread
• banana bread french toast
• no bake chocolate peanut butter cookies
• coconut and tahini oatmeal cookies 

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