Baked Chocolate Pudding
This recipe is part of Mother’s Day Brunch series of recipes. The following recipes serve 1-2 people. Be sure to double the portions if you are preparing brunch for the whole family.
Menu 1 – Adult’s Menu
- Appetizer: Yogurt with Granola and Berries
- Main Dish: Kale and Parsley Omelette
- Dessert: Baked Chocolate Pudding
Ingredients
1 cups unsweetened almond milk
2 tbsp. pure maple syrup
2 free-range eggs
2 tbsp. cocoa powder
1 tbsp. arrowroot starch
Butter or coconut oil
Instructions
Preheat oven to 375 degrees F
Grease 2 ramekins with butter or coconut oil.
Mix all ingredients in a bowl and blend with a hand mixer until smooth.
Pour mixture into ramekins and bake for 12 minutes. Remove and let cool. Use a knife to scrape the sides and place a small plate upside down on top. Flip it over to release pudding from ramekin.
Option: Top with raspberries or blueberries.
Find it online: https://www.cmfmag.ca/galley/baked-chocolate-pudding/