Healthier hot chocolate fudge pudding recipe

Prep Time: 15

Cook Time: 25

Cooling time: 10

Total Time: 50

Servings people

Appliance/Function:

Bring a jug of water to a boil. Preheat oven to 180°C or 160°C fan bake. Spray a baking dish with oil spray.

Add 1 cup pitted dates and 250ml or 1 cup of boiling water to a heatproof bowl and soak for 10 minutes. Drain then add 125 ml maple syrup, then using a stick blender (or masher if you don't have one), blend the dates and maple syrup until smooth and lump-free.

In a large bowl combine 156 g flour, 30 g cocoa powder, 1 tsp baking powder, 1 tsp baking soda and a pinch of salt.

Then add the date mixture, 1 egg, 80 ml olive oil and 5 ml vanilla extract to the bowl with dry ingredients. Whisk until combined. Then add 125ml or ½ cup of boiling water and whisk until smooth.

Pour the mixture into the prepared baking dish. Bake for 25-30 minutes or until a skewer inserted into the centre comes out mostly clean – a faint smear of batter isn't a bad thing, we're making a fudge cake here!

Meanwhile, in a small pot heat 250 ml coconut cream until hot, but not boiling. Then break 200 g dark chocolate into bits and place it in a bowl. Pour over the hot coconut cream. Ensure all chocolate is submerged, then cover with a plate. Leave for 5 minutes. Then mix vigorously with a whisk until the cream and chocolate combine into a silky sauce. Leave to cool and thicken for 20 minutes while the cake is baking. Stir it then pour it into a jug for serving.

Leave cake in the baking dish for 10 minutes to cool. Then invert onto a plate, then onto a cooling rack or plate right side up.

Cut the hot chocolate fudge pudding into slices, divide between bowls, and then pour over the fudge sauce. Add a scoop of ice cream or yoghurt if desired.