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SELF SAUCING MOCHA HAZELNUT PUDDING

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 people 1x
  • Category: Dessert
  • Cuisine: American
Image of gooey vegan mocha hazelnut self saucing pudding | cookingwithparita.com
Units Scale

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.