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
- Combine oat flour, ground hazelnuts, cacao powder, coconut sugar, salt, baking powder and chopped vegan chocolate.
- In another bowl, combine coconut oil, non-dairy milk, vanilla extract and flax egg. Mix the two together.
- Pour into lightly greased baking dish
- Make the fudge sauce by mixing the coconut sugar, ground hazelnut and cocoa powder.
- Sprinkle over the cake batter and pour the water coffee mixture on top!
- Bake at 180°C/160°C (350°F/320°F) fan for 25-30 minutes.
- 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.