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!
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.
Salted (Coconut) Chocolate Ganache
Grind for 20-30 seconds / speed 8
- 50g dates
- 50g almonds
Add and blend for 10 seconds / speed 5
- 60g coconut oil
- 20g cacao powder
Add and for blend 1 minute / speed 8 or until smooth
- 150 g water
- 50g coconut milk or 50g water
- 1/2 tsp salt
- Splash of vanilla essence
If you wish to serve the sauce cold then you can skip this last step.
Heat 60 C / 2-3 minutes / speed 3
Pour into a jug to serve alongside, or alternatively pour straight onto the puddings and decorate with your desired toppings!