Gooey Baked Clementine Chocolate Pots
or rice malt 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
½ cup buckwheat or coconut flour
1 tsp vanilla extract
½ tsp baking powder
3 eggs, lightly beaten
1 tsp sea-salt flakes
Type of dish
Baking
Desserts
PreparationPreheat 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
10–12 minutes, or until just cooked but still a little gooey in the centre.
Remove from the oven and serve with double-thick cream or Dreamy
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
10–12 minutes, or until just cooked but still a little gooey in the centre.
Remove from the oven and serve with double-thick cream or Dreamy