This Chocolate pudding is awesome, not only is it sugar free, it is SO quick and easy it’s not funny, perfect when you are feeling like something yummy but have not got the time or energy for anything more involved.
As far a chocolate puddings go this is probably my favourite, mainly due to how quick and easy it is, so simple that my 9 year old daughter can make it herself. Apart from this it is very much like a self saucing pudding and so yummy and chocolatey, when served with Vanilla Ice Cream and Decadent Hot Fudge Sauce or whipped cream.
We use ground almonds, just to make it a little healthier, but I really think they also add an extra layer of flavour.
If you cannot have dairy, just sub our the milk with your preferred milk and top with whipped coconut cream,
The only danger with this recipe is that you really need to check it as it cooks, otherwise it will over cook and you will miss out on the gooey chocolatey yumminess. I normally find that microwaving it in 1 minute increments lets me control exactly how I want it to be.
If you want you can change it up a bit and add a little less milk and top up to half a cup with espresso (very YUMMY) or its really good with raspberries pushed into it just before cooking.
Notes – If you want, swap the milk for coconut or almond milk, swap the olive oil for coconut oil
- ½ cup milk
- ⅓ cup olive oil
- 1 teaspoon vanilla extract
- 2 eggs
- ⅔ cup dextrose
- ½ cup ground almonds or self raising flour or 1 tablespoon coconut flour
- ¼ cup cocoa powder
- Mix milk, oil, vanilla and eggs in a bowl until well combined
- sift in flour, cocoa and dextrose and mix again
- Pour into 4 ramekins or 2 large bowls and microwave at 1 minute intervals until risen but still gooey in the middle.