Chocolate Pudding Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

Pudding:

• 140 g (1 cup) all-purpose flour "La Merveilleuse"
• 30 g (1/3 cup) cocoa
• 5 ml (1 tsp) baking powder
• 1 ml (1/4 tsp) salt
• 1 egg 
• 50 g (1/4 cup) light olive oil
• 110 g (1/2 cup) cane sugar
• 125 g (1/2 cup) plant-based milk substitute
• 5 ml (1 tsp) vanilla extract
• 50 g (1/2 cup) chopped walnuts

Sauce:

• 250 g (1 cup) canned coconut milk
• 160 g (2/3 cup) water
• 80g (1/2 cup) semi-sweet chocolate chips
• 30 ml (2 tbsp) margarine

Combine all sauce ingredients in a saucepan and bring to a boil.

PREPARATION

1. Preheat the oven to 180 °C 350 °F. Oil an 8”x 8” pan.
2. In a bowl, combine dry ingredients: flour, cocoa, baking powder and salt.
3. In a large bowl, using an electric mixer, beat egg, oil, sugar, plant-based milk substitute and vanilla.
4. Gradually add the flour mixture and beat again for about 1 minute.  Then add the walnuts with a wooden spoon.
5. Pour the batter into the pan and cover with the boiling sauce.
6. Bake on the centre rack of the oven for about 50 minutes, or until a toothpick inserted in the middle comes out clean.
7. Delicious when served hot from the oven!