Chocolate Pudding Cake with Berry and Coconut Topping

makes 2 servings

WHAT YOU NEED

• ½ cup brown rice flour
• ½ cup oat flour
• ¼ cup unsweetened applesauce
• 3 tablespoons unsweetened coconut milk
• 2 tablespoons arrowroot
• 2 tablespoons dark cocoa powder (eg Hershey’s Special Dark)
• 2 tablespoons walnuts, crushed
• 2 pitted dates, finely chopped
• 2 tablespoons pure maple syrup
• 2 tablespoons golden flaxseed meal
• 2 tablespoons extra light olive oil
• 1 tablespoon virgin coconut oil
• 1 teaspoon baking powder
• 1 teaspoon pure vanilla extract
• A pinch of Himalayan/sea salt

Topping

• 3 whole walnut pieces, crushed
• 1 teaspoon vegan chocolate chips (eg Enjoy Life)
• A pinch of cacao/dark cocoa powder
• Frozen blackberries & raspberries
• 1 tablespoon flaked coconut
• 2-3 tablespoons unsweetened coconut milk

HOW TO PREPARE

1. Preheat oven to 350°F (176°C).
2. Add all the ingredients into a large bowl (except the topping, of course) and stir until it’s thoroughly well mixed. Be sure you crush the walnuts with your hands before adding, and chop the dates into very fine, tiny pieces.
3. Spray some nonstick cooking oil to an oven tray (I used about ¾ of a bread pan) and spoon the batter into the pan, be sure that it’s not too thin, but not too thick either. Otherwise, you may end up with it too dry or wet.
4. Use a spoon to even out the top, then spread the walnuts after crushing them into small pieces on top, along with the chocolate chips and a pinch of cacao powder or dark cocoa powder.
5. Bake in the oven for about 12 minutes.
6. Once done, transfer it onto a plate, then add the frozen berries (break them if you want while they’re frozen, they will look pretty that way), flaked coconut and a few tablespoons of coconut milk.