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Cacao and spelt self-saucing pudding
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Decadent pudding with spelt flour, coconut sugar, and antioxidant-packed cacao for a guilt-free treat.
Ingredients:
  • 155g (1 cup) white spelt flour
  • 30g (1/4 cup) raw cacao powder, plus extra, to serve
  • 60g coconut sugar
  • 8.00 gm baking powder
  • 250ml (1 cup) skim milk
  • 1 egg
  • 4.40 gm vanilla extract
  • 50ml melted coconut oil
  • Low-fat vanilla yoghurt, to serve (optional)
  • Raw cacao nibs, to serve (optional)
  • 100g coconut sugar
  • 30g (1/4 cup) raw cacao powder
  • 375ml (1 1/2 cups) water, boiling
Instructions:
  • Preheat the oven to 180C/160C fan forced. Lightly grease a 2L (8 cup) baking dish with coconut oil. In a large bowl, sift the flour and cacao, then stir in the sugar and baking powder until combined. Create a well in the center.
  • In a jug, combine milk, egg, and vanilla and whisk together. Pour this mixture along with melted coconut oil into the well, then stir with a balloon whisk until smooth and well combined. Transfer the mixture into the prepared dish.
  • In a bowl, mix sugar and cacao powder for the sauce. Sprinkle evenly over the batter. Gradually pour boiling water over the back of a spoon onto the sugar mixture.
  • Bake for 30-35 minutes until the pudding is firm to touch and a skewer inserted halfway into the center comes out clean. Dust with extra cacao powder and serve immediately with a dollop of yogurt and a sprinkle of cacao nibs, if desired.

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