Gluten Free Chocolate Lava Puddings

We love the warmed date-sweetened puds with a slightly bitter after-taste, which are Miss MaMT’s signature dish, created at the tender age of 11. These tasty puds are best eaten warm, with or without the chocolate ganache below!

Serves 4

Pre heat oven to 180 degrees fan forced and grease 5 small ramekins.

Grind for 5-10 seconds / speed 8:

120 g 70%-85% dark chocolate gluten free and/or dairy free

Add and grind for 10-20 seconds / speed 9:

50 g dried chopped dates

(If you prefer a slightly sweeter taste, add more dates or some honey/maple syrup if you wish)

Add and mix at 60 deg / 6 mins / speed 2:

90g coconut oil

Add and mix on speed 3 / 10 seconds:

2 eggs

(VEGAN VERSION: Substitute for 2 chia eggs)

Add and mix on speed 4 / 30 seconds, scraping and repeating if necessary:

20g buckwheat flour
10g tapioca flour/starch

Bake for 10 – 12 mins at 180 deg

Let cool slightly, then turn out onto a small plate and serve with gluten and (dairy free) chocolate ganache:

Gluten and Dairy Free Chocolate Ganache

Blend speed 9 / 10 seconds:

50g blanched almonds

Add and blend speed 9 / 1 minute:

250g water

Add and blend on speed 9 / 1 minute, scraping down a couple of times in between:

140g dark chocolate
60g chopped dates
1 tsp vanilla bean paste / vanilla extract

Now melt at 50C for 3 minutes, speed 2, or until smooth. Pour over cake and leave to set.

Pour chocolate sauce over the puddings , add a blob of thickened cashew cream to the top, with a strawberry to finish off. Save any excess sauce, cool and pop into into the fridge for a cheeky little snack later with some chopped up banana, maybe?!

NB: We made the mistake of adding 300g of water when making the almond milk component once, so the sauce was a little runny – adding 1 tbsp cornflour and blending again until thicker rectified this.

An alternative to the ganache above is this smooth, salty and slightly fruity sauce, which requires no chocolate, just cacao.