Chocolate pudding



  • Servings : 2
  • Prep Time : 0m
  • Cook Time : 2m
  • Ready In : 0m
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Preheat oven to 180`C (355F)

Mix all wet ingredients together. Add in all dry ingredients and mix until well combined. It should be a thick, slightly wet consistency. Pour into two small ramekins (about 4×4) filling them about 2/3 of the way.

For the sauce, combine the cocoa and sugar in a bowl and pour a little boiling water in, adding enough so that it all dissolves. Before placing ramekins in oven, pour about half the sauce equally onto the top of each.

Bake for about 30 minutes. They should still be slightly moist in the centre.

Pour the left over sauce onto both and serve warm (with cream if desired).

If you wanted this to be dairy free, you could probably remove the butter and just put a little more coconut milk in.


  • 1 egg
  • 1/2 can of coconut milk
  • 1 teaspoon of vanilla
  • 30g of grass fed butter
  • 4 tablespoons cocoa
  • 2 tablespoons coconut flour
  • 1 tablespoon of coconut sugar (or other sweetener)
  • Pinch of baking powder
  • Sauce: 1 tablespoon cocoa, 2 teaspoons coconut sugar, small amount of boiled water


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Recipe Comments

Comments (5)

  1. posted by Melissa on November 3, 2012

    I was just wondering what the conversion is for the grams for the butter to tablespoons. Sorry, stupid standard measurements!

  2. posted by carrie on November 4, 2012

    1 T. butter is 14 grams. So this would be 2 T.
    I’m making this right now and wondering if that extra “1 egg” is an error or not.

  3. posted by carrie on November 5, 2012

    I went with just 1 egg and it turned out great!! This is a very calorie-dense treat! But it was delicious-maybe not sweet enough for those not used to such rich dark chocolate. Next time I want to reduce the amount of sugar since I am a sugar addict and don’t need it.

  4. posted by AmandaKS on November 6, 2012

    Yes there should only be one egg :)

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