Mocha Pudding
Course: Deserts Servings: 8-10
Prep time: 10 min Cook time: 20 mins
Difficulty level: Easy
VEGAN
GLUTEN FREE
NATRUALLY SWEETENED
*** FEATURING OUR LOVE VEGAN CARAMEL & PEANUT BARS ***
Author: Jennifer Sargison
Prepare to be amazed! This pudding is vegan, gluten free and contains no sugar what-so-ever! This pudding is sweetened only using dates and contains only 60ml of rapeseed oil, so it’s not only utterly scrumptious but it’s also better for you than regular cakes that are often loaded with fat and refined sugar.
This mocha pudding is the perfect sponge for custard or ice-cream for a classic comfort pudding when eaten warm from the oven, it’s equally as good once left to cool and enjoyed with your favourite cuppa.
Perfect to share with and impress your family and friends, proving that healthy can also be delicious, I hope you love it x
Ingredients
For the sponge
3 very ripe bananas
150g dates
60ml rapeseed oil
2 teaspoons instant coffee
70g Plain, unsweetened vegan yogurt
270g buckwheat flour
30g ground almonds
1 tsp bicarbonate of soda
2 tsp baking powder
Up to 60ml plant based milk
Topping
25g cacao powder
60ml maple syrup
1 tbsp coconut oil (melted)
1 tsp instant coffee
Finishing touches
1 x Love Vegan bars (details below)
Method
Preheat the oven to 180C and line a brownie tin with baking paper
Mash the bananas until smooth
Add the dates and mash together using a potato masher until smooth and fully combined
Add the rapeseed oil and coffee granules and beat together (it’s easier using a whisk at this point)
Add the yogurt and mix it in
Add the flour, ground almonds, bicarb and baking powder and gently fold until combined
Now check the consistency and add the plant milk until you have a smooth consistency
Pour the sponge mix into the lined tin and bake at 180C for 20 minutes or until just starting to become golden on top or until a skewer comes out clean when inserted into the sponge
Whilst the sponge is baking it’s time to make the topping
Add the topping ingredients to a bowl and whisk together until smooth and lump free
When the sponge is cooked leave to cool for 5 minutes in the tin and then, using a skewer, make lots of holes in the sponge (so the topping can melt down into the sponge)
Pour the chocolate topping on the sponge, whilst the sponge cools the chocolate topping will be absorbed slightly into the sponge
Sprinkle the chocolate topping with a crumbled up caramel and peanut love vegan bar for an extra taste explosion and for decoration
Serve either warm with custard, toffee sauce, cream for a delicious pudding or enjoy on it’s own for a delicious snack with your favourite cuppa.
Get your Love Vegan by Jennifer fix
If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x
*For those of you eating a gluten free diet because of a gluten intolerance/allergy to gluten or suffering from celiac disease please check the ingredients listed in my recipes carefully. Although many of my recipes are gluten free please make sure you double check your ingredients to check. I am not intolerant to gluten so am no expert but I still like to provide GF options, please fully read your packets at home before making this, thank you :)