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Double Choc Fudge Pots

The only thing better than chocolate is double chocolate right? These soft and tender double choc fudge pots are filled with a melted chocolate centre, and only take 20 minutes to make.
Course Dessert
Keyword dairy free, egg free, gluten free, nut free, soy free, vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 304kcal
Author Buffy Ellen

Ingredients

Wet

  • 3/4 c plant-based milk
  • 1/4 c coconut oil melted
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract

Dry

  • 1 c wholemeal spelt flour
  • c coconut sugar
  • ¼ c cacao powder
  • 1 tsp baking powder
  • ¼ tsp sea salt
  • 70 g dark chocolate roughly chopped

Instructions

  • Pre heat the oven to 180°C fan bake, and grease four mini ramekins.
  • Mix wet ingredients in a bowl and set aside. Sift dry ingredients into another bowl, then pour wet mix into the dry and stir until just combined. Pour into ramekins, press a little chopped chocolate into the centre of each, and bake for 10-15 minutes, or until just cooked in the centre and when you press them it bounces back. Opt for 10 minutes then test and add another 2-5 minutes only if needed.
  • Let cool for a few minutes, then flip onto a plate or serve in the ramekins, with vanilla ice cream or yoghurt and berries if desired.

Video

Notes

  • Gluten free: Replace spelt flour with ⅓ cup brown rice + ⅓ cup buckwheat/almond flour + ⅓ cup tapioca flour. Or your favourite gluten free blend.
  • Sugar free: Replace the coconut sugar with ⅔ c date paste, and reduce the milk to ½ cup. 
  • Oil free: Replace the oil with 1 apple, blending it with the wet ingredients in a blender until super smooth.
  • You can also add a shot (30mL) of espresso to enhance the chocolate flavour, just reduce the milk to ½ cup.
  • You'll notice in the vid I added the coco sugar to the wet ingredients by accident (oops), but it's better to add it to the dry.
  • If you use a loaf tin, the timing for me was 20 minute exactly. In ramekins it was 10 minutes. Depending on the size of your ramekins, you may be somewhere in between (the press in the centre of the baked good test is the best guide).

Nutrition

Calories: 304kcal | Carbohydrates: 38g | Protein: 5g | Fat: 16g | Saturated Fat: 12g | Sodium: 236mg | Potassium: 208mg | Fiber: 6g | Sugar: 9g | Calcium: 117mg | Iron: 2mg