The other day I was craving chocolate (unusual, I know…) and I decided to make my decadent Fudgy Chocolate Brownies. However, there were no eggs in the fridge (I’d eaten them all) so I decided to come up with a vegan chocolate pudding instead, which is also free from gluten, grains and refined sugars of course! It worked out very well indeed (even if I do say so myself) and turned out to be a rich, gooey, and an indulgent dessert. It’s even better when layered with ice cream and topped with frozen berries in a sundae glass. This is still a treat (more of a ‘proper’ pudding) with no vegetables or beans hidden in here – it’s just a slightly more nutritious twist on a typical chocolate pud. I have to admit that I ruined the vegan theme by serving it with Oppo ice cream (I can’t help myself, it’s just too good), but if you’d prefer to keep it dairy-free then I would recommend The Coconut Collaborative’s frozen coconut yoghurt collection.
This pudding is best enjoyed warm, straight from the oven (with melting ice cream) but once cooled it can be cut into slices and enjoyed as brownies. Store any leftovers in the fridge for a fudgier texture.
3tbsp chia seeds
150g coconut sugar
200g ground almonds
185g dark chocolate (minimum 85%)
125g coconut oil
1/2tsp bicarbonate of soda
125ml almond milk
1/2tbsp vanilla extract
130g walnuts or pecans
1.) Preheat the oven to 200°C (180°C fan) and grease and line a 20cm-wide square tin with baking paper.
2.) Mix the chia seeds and water together and leave it to form a thick, gel-like consistency for about 10 minutes.
3.) In a large saucepan, melt the chocolate and coconut oil together over a low heat. Give the chia seed mixture another stir, and add it to the saucepan.
4.) Mix in all of the remaining ingredients except for the chopped nuts.
5.) Stir in the chopped nuts, pour the mixture into the baking tin and bake for 18-20 minutes. It should have a crispy surface and a moist, gooey middle.
6.) Serve in bowls or sundae glasses with ice cream and fruit, if liked (I love using frozen strawberries, blackcurrants and redcurrants).