Chocolate Mug Puddings

OK, who likes chocolate? *All women around the world raise their hands*.

We’ve got something SRSLY special for you… How about a self-saucing Ferrero Rocher inspired chocolate mug pudding?!

Get in-the-know below…

Prep time 15 minutes

Cook time 45 minutes

Serves 4

YOU WILL NEED

1/2 cup brown rice flour

1/4 cup chickpea flour

3/4 cup hazelnut meal

1/4 cup dessicated coconut

1/3 cup coconut sugar

1/3 cup cacao powder

1 1/2 teaspoons baking powder

2 eggs

1/4 cup coconut oil

1 teaspoon apple cider vinegar

1/2 teaspoon vanilla

1 cup light coconut milk

1/4 cup coconut nectar

Sauce

1/4 cup coconut nectar

2 tablespoons rice syrup

1/4 cup cacao

1 cup boiling water

Preheat oven to 180C. Half fill a baking dishing with water and grease 4 ceramic heat proof mugs with coconut oil.

Place dry ingredients in a bowl. Place wet ingredients in blender and process until smooth. Pour into dry ingredients and whisk to combine. If mixture seems too thick add a little extra coconut milk. (If you let this mixture stand it will thicken).

To make sauce dissolve all ingredients in boiling water. Fill mugs to 1/2 way with pudding mixture then pour over 1/4 cup sauce. Bake for 35-45 minutes.

If puddings start to darken on top cover with foil. Puddings will be firm to touch when ready.

Carefully remove from oven. Sprinkle with extra coconut and cacao.

Sourced from:Chocolate mug pudding