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Spicy Chocolate Pudding With Chili Chocolate Sauce

If there was one recipe that we'd recommend you make at your next shin-dig, it'd be this bady boy. Get a whiff of this dairy and refined sugar free spiced-up pudding. It'll knock your socks off in all the right ways. 


  • 1/2 cup Pureharvest Organic Self-Raising Flour
  • 1/2 cup almond meal
  • 1/4 tps nutmeg
  • 1/4 tps cloves
  • 1/2 tps cinnamon
  • 1/2 tps chili powder
  • 125 Almond Milk
  • 75 g coconut oil
  • 1/2 cup Pureharvest Coco² Original
  • 1 egg lightly beaten

Chocolate Sauce:

  • 100 ml Activated Almond Milk
  • 1 tbsp COCO² Original
  • 1/2 tps chili powder



Preheat oven to 180 degrees celcius
In a mixing bowl sift the flour, almond meal and spices and stir to mix.
In a medium sized saucepan, melt the butter, COCO² and Almond Milk, stirring continuously until just melted and well combined.
Remove from heat and add the dry ingredients. Using a whisk, mix until there are no lumps. Allow to cool slightly before adding the lightly beaten egg and give the mixture one last good stir with a wooden spoon.
Divide the mixture evenly into four ramekins and place on a tray. Bake in the oven for around 25 mins.
Chocolate Sauce
Place Almond Milk, COCO² and chili powder into a small saucepan and bring to the boil. Once boiled, reduce heat and allow to gently simmer until the sauce thickens and reduces by about half. This should take around 10-15 mins.
To serve, drizzle puddings with chili chocolate sauce and top with fresh raspberries. Best served hot out of the oven.

Recipe created by the wonderful team at Pure Harvest

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