Recipe for gooey baked chocolate pots with a hint of citrus

¼ cup honey (or coconut sugar, or maple syrup)
¼ cup raw cacao powder
¼ cup coconut oil, warmed until liquid
¼ cup nut butter (I like macadamia)
1 heaped tsp clementine zest
¼ cup water
1/2 cup buckwheat or coconut flour
1 tsp vanilla extract
½ tsp baking powder
3 eggs, lightly beaten
1 tsp sea salt flakes

How to
Preheat the oven to 180 °C. Lightly grease six ramekins.

Mix all of the ingredients, except the salt together in a food processor until smooth.

Divide the mixture between the ramekins and then sprinkle a pinch of sea salt flakes over the top of each pudding.

Place the ramekins onto a baking tray, place in the oven and bake for 10 minutes, or until just cooked but still a little gooey in the centre.

Remove from the oven and serve with double-thick cream.


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Recipe provided by Sarah Graham, recipe creator and cookbook author. Visit the Sarah Graham food blog to see more. Photo Credit @Curtis Gallon.