Self saucing chocolate pudding you can feel good about … well, at least not so guilty ….


It is my belief that the desire for pudding comes in direct correlation with the decrease in temperature. The days have gone from 44 to 24 degrees here so it’s time to let you in on a pudding recipe that ticks all the boxes – delicious, warm, gooey and chocolatey with a luscious sauce that forms magically under the cake. It also happens to be reduced in sugar, easily adapted to be gluten free or vegan and has the benefits of maca, cacao, flax and almond meal.

Saucy chocolate pudding 

* see below for details of products that can make things less complicated 🙂

1/4 cup sugar
1/2 cup gluten free flour (you could also use wheat, spelt or coconut flour here)
1/2 cup almond meal     *
2 heaped tablespoons of flax meal      *
4 tablespoons cacao powder (you can use cocoa powder here)     *
4 tablespoons maca powder      *
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons vanilla
2 eggs (or 1/2 cup apple sauce)
1/2 cup unsweetened almond milk (or your milk of choice)

Sauce ingredients
1/4 cup brown sugar
3 tablespoons white or coconut sugar
1/4 cup cocoa powder
1 1/3 cups boiling water

Preheat oven to 180 degrees. Grease a 20x20cm baking dish.

Mix together sugar, flour, almond meal, flax meal, cacao, maca, baking powder and salt.
Add eggs (or apple sauce), vanilla and milk and stir until combined.
Pour into baking dish and smooth surface with the back of a spoon or spatula.

For the sauce mix together sugars and cocoa powder and sprinkle over cake batter. Gently pour the boiling water over the top – it will look weird, don’t worry it will all come together beautifully.

Bake for 30mins.

* To make things easier I buy Power Super Foods Maca and Cacao Smoothie blend from the local health food/organic store. You can use this in baking, smoothies, to make hot chocolate as well as replacing the maca and cacao powders above with the equivalent amount of this product.


*this flax and almond baking meal is available in the health food aisle of supermarkets and is a healthy and more cost effective way to include flax and almond meals into your baking. You can replace the flax and almond meal above with equivalent amount of this blend.

flax meal

Just when you thought you couldn’t have chocolate mousse anymore …..


I have just whipped up a batch of chocolate mousse to take to our friends house for dinner tonight. When she said one of the guests was vegan I took the plunge and made this delicious version of an old classic. Don’t be frightened off by the avocado – I was wary at first but now that I have tasted it and licked the spoon and the bowl and the inside of the food processor I can guarantee that this is one recipe you want to try.

With only 220 cal per serve you can think of this as a not-so-naughty way to indulge.

Avocado Chocolate Mousse

2 ripe avocado
2 tablespoons cocoa powder
160ml coconut cream
2 tablespoons maple syrup
1 tablespoon good quality vanilla
140 grams of the best dark chocolate you can get your hands on ( I used 85% cocoa)

Melt chocolate over simmering water or in the microwave. Allow to cool slightly.
Place all other ingredients in a food processor and blend until smooth and creamy – this only takes a minute or two. Pour in the melted chocolate and pulse until combined.

Spoon between 6 small bowls and chill in fridge for at least 30 minutes before serving.
Serve with berries, chopped nuts or mint if you have them.