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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:

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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 

SELF SAUCING MOCHA HAZELNUT PUDDING

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• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 people 1x
• Category: Dessert
• Cuisine: American

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Ingredients

Batter

• 1 cup oat flour
• 1/2 cup coconut sugar
• 1/4 cup cacao powder
• 1/4 cup ground hazelnuts
• 1/4 tsp pink salt
• 2 tsp baking powder
• 1/3 cup chopped vegan chocolate
• 3/4 cup non-dairy milk ( I used Alpro oat milk)
• 2 tbsp coconut oil (melted)
• 1 1/2 tsp vanilla extract
• 1 flaxegg (1 tbsp ground flax seed meal + 3 tbsp water)

Fudge sauce:

• 1/3 cup coconut sugar
• 1/4 cup ground hazelnuts
• 2 tbsp cacao powder
• 350 ml boiling water + 1 tbsp instant coffee or decaf

Instructions

1. Combine oat flour, ground hazelnuts, cacao powder, coconut sugar, salt, baking powder and chopped vegan chocolate.
2. In another bowl, combine coconut oil, non-dairy milk, vanilla extract and flax egg. Mix the two together.
3. Pour into lightly greased baking dish
4. Make the fudge sauce by mixing the coconut sugar, ground hazelnut and cocoa powder.
5. Sprinkle over the cake batter and pour the water coffee mixture on top!
6. Bake at 180°C/160°C (350°F/320°F) fan for 25-30 minutes.
7. Allow the pudding to rest for 2-3 minutes and serve warm with non-dairy ice cream! (You can even make nice cream with frozen bananas for a healthier version).

Notes

Buy ready roasted hazelnuts & grind them yourself! Store bought ground hazelnuts don’t taste as good as the freshly ground ones.