Rich chocolate, jammy raspberries, half an hour to bake and aced the husband test: what more do you need for a Valentine’s day dessert?
You don’t need any specialist equipment to make this pudding but you may like to use a hand-held mixer to beat the sugar, coconut oil and nut butter together for the sake of your arms. Nut butter wise, I use Pip & Nut’s almond butter which seems to be a little runnier than some of the other brands, so easier to mix in – and of course it’s delicious!
This is the first time I’ve bought ‘healthier’ vegan chocolate and decided to go for Conscious from my local health food store, Apples & Bees. Conscious organic raw chocolate is free from dairy, soya and gluten and sweetened with agave nectar. It worked perfectly for this pudding and I would definitely buy it again. If you have a sweet tooth you can also add maple/agave syrup to your cake batter.
Ingredients – serves 4 (fills a small baking dish around 12 x 15 cm)
80g coconut oil
20g almond butter
100g coconut sugar
50g maple/agave syrup – optional
100g fresh raspberries
50g dark chocolate
25g cacao powder – sieved
50g rice flour – sieved
25g ground almonds
Preheat the oven to 170 (fan)/190 (conventional)
- Grease your baking vessel with a smear of coconut oil.
- Next chop the chocolate into little pieces.
- Start the cake by beating the coconut sugar, the coconut oil and the almond butter together for a good few minutes until it lightens to a creamy pale brown. This is easier if you soften the latter two first. Stir in the maple/agave syrup if using.
- Whisk up the eggs first before tipping them into the sugar and butter and mixing well.
- Gently stir in the sieved rice flour, cacao and ground almonds.
- Pour into the tin or baking dish, nestle in the raspberries and scatter the chocolate over.
- Bake for 25-30 minutes until lightly cooked on top but still squidgy on the inside.