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Chocolate Pudding

chocolate pudding
Chocolate pudding, like so many of my recipes, makes me think of my Gran. My precious, beautiful, placid Gran. The lady who taught me everything I value, the lady who was everything I aspire to be. My Gran was calm and generous, caring and patient. Her heart overflowed with so much love that it came out in her voice, her eyes and her hands. I will never get use to not having her around and part of me does not want too. She was the highlight of my childhood and I miss her everyday.
I remember eating her self saucing chocolate pudding in my youth and thinking it was as good as it gets! My almost instant recipe may not compare to her traditional style steamed pudding, but it certainly brings back memories and we think it is divine! I hope you agree.

Chocolate Pudding

1 ripe banana

10 medjool dates, seeds removed

1 cup hazelnuts

1/4 cup cacao or cocoa

1 tablespoon coconut flour

1/2 teaspoon concentrated natural vanilla extract

pinch of salt

Chocolate Sauce

1 tin coconut milk (270 ml or just over 1 cup)

4 medjool dates, seeds removed

1 tablespoon cacao or cocoa

1/2 teaspoon concentrated natural vanilla extract

pinch of salt

Preheat your oven to 175 degrees Celcuis or 350 degrees Fahrenheit. Grease four holes of a standard muffin tray.

Pour the coconut milk into a small saucepan, add the dates. Bring to the boil and reduce the heat to low. Leave to simmer while you make the puddings.

Place all of the ingredients into your blender or food processor. Blend at high speed until smooth and well combined. Press the mixture firmly into the four holes of your muffin tray, you can smooth the top with damp hands if you would like to. Bake for 20 minutes, allow to cool slightly before serving.

Blend the sauce with the cacao or cocoa, vanilla and salt. Serve with the puddings.


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