Sticky Chocolate Pudding
There are so many great tasting recipes out there, so what makes this recipe so special? Well, for starters the main ingredients are gut friendly so you can enjoy a second helping without feeling guilty, and its gluten free.
Whilst you may be used to baking your favourite desserts and puddings with the convenient self-rising flour, why not try using coconut alternatives!
Here I’ve combined coconut flour, coconut sugar (optional), coconut milk and coconut cream to give this simple pudding a unique makeover. The fluffy texture and light creamy flavor makes this dessert an ideal Sunday afternoon treat. And it’s healthy too!
Read more about the principles of baking with coconut flour.
The Recipe (Serves 6-8)
- 2 Cups Coconut flour
- 2 cups Pitted dates
- ¼ cup coconut cream
- 3 large eggs
- 1, ½ Cups coconut sugar or same amount of Xylitol for sugar free version.
- 200gr Coconut oil or Unsalted butter for those who don't mind dairy.
- 3 tbsp. Cocoa
- 1 tsp Bicarbonate of soda
- 1 tsp. Baking powder
- 250ml Hot water
- 250ml Coconut milk
- 1 Tbsp. Vanilla essence
- 3 Tbsp. extra Coconut oil
Syrup Ingredient List:
- ¾ Cup coconut sugar or same amount of Xylitol for sugar free version.
- 2 Tbsp. Cocoa powder
- 100gr Coconut oil or Unsalted butter for those who don't mind dairy.
- 1 cup Boiling water
- 1 slab dark chocolate (medium)
- 250ml Coconut cream
Method for sponge
- Preheat oven on 180 °c. (356 Fahrenheit)
- Place your unwrapped block of dates in a plastic bowl with boiling water to cover. Add the bicarbonate of soda. (Set mixture aside for 10 minutes).
- Combine the Coconut flour, Cocoa and baking powder (sifted) in a large mixing bowl.
- Add the sugar/Xylitol, oil/butter and eggs to your large mixing bowl and blend using an electric blender.
- Add the vanilla essence, coconut milk, coconut cream and coconut oil now.
- Drain the dates. Throw away the bicarb water.
- Once all your ingredients are well blended, add the drained dates.
- Blend well.
- Line your glass bowl (large sized dish) with coconut oil and pour the mixture in. (Make sure to pour mixture slowly as to avoid uneven spreading.)
- Place in the oven and bake for 35 minutes.
- Check readiness using a toothpick.
- Remove the pudding from the oven and set aside.
- Prepare the syrup (method below).
- Once the syrup is done, poke a few holes in the pudding using a toothpick.
- Pour the syrup over the pudding and put it back into the oven (turn off heat).
- Leave for 10 minutes.
- Remove pudding and let it cool for a few minutes. (5 minutes is sufficient)
Method for Syrup
- Place a small pot on the stove.
- Set to medium heat (3-4) and leave to heat up.
- Add the coconut sugar/Xylitol and chocolate.
- Add 2 Tbsp. of cocoa.
- And 100gr coconut oil or unsalted butter.
- Stir slowly to combine.
- Pour the coconut cream into the mixture and continue stirring slowly.
- Add 1 cup of boiling water.
- Set to high heat until mixture starts to boil.
- Remove from heat. (Syrup is now ready).
You can now serve your pudding hot, or cover it with aluminium foil and pop it in the deep freeze or fridge for an hour or two. The cold makes the dates even stickier. Decorate any way you like. I like to decorate my sticky chocolate pudding with strawberries, blueberries, a sprig of peppermint, a sprinkle of icing sugar and Voila. We usually serve this dish with vanilla ice-cream or custard.
NB: There is so much you can do to this simple recipe. Once you are comfortable making it, you can go ahead and play around with a variety of dry ingredients, such as diced nuts or cherries.
Do not be afraid of the pudding rising too much – the coconut flour generally does not allow for it anyway. It’s quite frankly - flop proof in my experience!
Coconut flour sticky chocolate pudding RECAP:
- This recipe is gluten free.
- The main baking ingredients are all coconut alternatives.
- You can eat as much as you want without feeling guilty.
- It’s gentle on your digestive system.
- No bloat.
- Using Coconut flour reduces your chance of over-rising.
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