Chocolate pudding cake with hot caramel

If you want to cut out the junk, but not feeling enticed by the steamed greens, then this is the option for you! Fudgy, rich but full of goodness! No guilt here!  
¾  cup hazelnut meal (or almond) 
2 tbsp buckwheat flour 
1/3 cup cacao 
1 tsp gf baking powder
2 free range eggs 
1 tsp vanilla 
¼ cup coconut oil, melted 
3 ½  tbsp coconut sugar 
 1 tsp mesquite (optional)
1 tbsp. almond (or macadamia) butter
¼ cup coconut milk (or milk of choice)
¼ cup hot water 

¼ cup coconut sugar
1 tsp tapioca flour 
¼ cup coconut milk or coconut cream 
1 tsp vanilla 
Generous sprinkle of salt 
Preheat the oven to 160 degrees Celsius, fan-forced. 
Grease 4 individual ramekins with coconut oil.
Place all ‘cake’ ingredients into one bowl. Stir thoroughly. 
Pour into the ramekins and bake for 22-25 minutes or until just firm on top. 
 Meanwhile, place all the ‘sauce’ ingredients into a small saucepan. Turn the heat to high and bring to the boil or until a thick, pouring consistency is achieved. 
Next, remove the cakes from the ramekins using a knife and serve with the hot caramel sauce. 

My name is Sophie and I’m a 20-year-old media student from Sydney.
I have an intense love for healthy food, nutritious cooking and cafe exploring! This has been a long-term passion of mine as I understand the importance of fuelling your body with goodness. Not only do you feel amazing and energetic on the inside, you glow with health on the outside! It may sound cliché, but it is absolutely true! I love leading this healthy, active lifestyle.

FOLLOW SOPHIE: @coconutandbliss

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