DifficultyBeginner

"These chocolate puddings are a crowd favourite and full of good, healthy fats," Evans says.

Yields4 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
1

Mix the gelatine with three tablespoons of water in a small bowl and set aside for five minutes to allow the gelatine granules to expand and soften.

2

Place the coconut milk, cacao powder, cinnamon and honey or maple syrup in a saucepan over medium heat and whisk to combine. Bring to just below simmering point and remove from the heat.

3

Add the gelatine mixture to the warm coconut milk mixture and stir until the gelatine dissolves. Transfer to four 150ml ramekins and place in the fridge for one hour to set (or freezer for 20 minutes for faster setting).

4

To serve, spoon over some whipped coconut cream, sprinkle on toasted coconut chips and hazelnuts and finish with a dusting of extra cacao.

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Directions

1

Mix the gelatine with three tablespoons of water in a small bowl and set aside for five minutes to allow the gelatine granules to expand and soften.

2

Place the coconut milk, cacao powder, cinnamon and honey or maple syrup in a saucepan over medium heat and whisk to combine. Bring to just below simmering point and remove from the heat.

3

Add the gelatine mixture to the warm coconut milk mixture and stir until the gelatine dissolves. Transfer to four 150ml ramekins and place in the fridge for one hour to set (or freezer for 20 minutes for faster setting).

4

To serve, spoon over some whipped coconut cream, sprinkle on toasted coconut chips and hazelnuts and finish with a dusting of extra cacao.

Pete Evans Chocolate Pudding

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