Choc Blueberry Pudding
Ingredients: (makes 1 large pudding)
1/4 cup pure coconut milk (we use Ayam)
3 tbsp pure grass-fed beef gelatin powder
1/4 cup green banana flour
2 tbsp coconut oil + 1 tsp extra
2 tbsp raw honey
2 tbsp pure organic cocoa powder (we use Organic Times)
2 tbsp frozen or fresh organic blueberries
Oven-safe ramekin (about 10cm across the top)
1. Preheat oven to 150-160 degrees and use the extra 1 tsp coconut oil to grease the ramekin to help prevent sticking
2. Place the coconut oil in the mixing bowl and gently sprinkle the gelatin powder over the surface as evenly as possible. You'll notice it begins to soften which means the liquid is absorbing into the granules, called 'blooming'
3. Add remaining ingredients to the bowl and stir through well to remove all lumps. The mixture will be quite thick.
4. Spoon and gently press (but not too much) the mixture into the ramekin and place in the oven to bake for 10-15 mins (check doneness every so often by inserting a clean knife or skewer into the centre - when it feels as firm as the edges it's ready, the same as when testing cake or loaf doneness)
5. Once cooked, remove the ramekin from the oven and allow to cool down. Due to there being honey in the mixture it's unlikely the pudding will come out of the pot as it sticks pretty good so I suggest letting it cool down enough to eat it as is. It's pretty filling for one person so two people could share this. Alternatively, try using a butter knife to cut around the inside edge to try and loosen up enough to tip the ramekin over for the pudding to come out whole, then if needed, cut in half to serve.
The gelatin helps moisten the pudding and adds huge health benefits, so along with the other clean ingredients inside, it's a pretty healthy little pod of chocolately goodness!
Free from: Gluten / Grains / Dairy / Refined sugars / Soy / Legumes / Eggs / Nuts / Seeds
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