makes 2 puds
30 minutes
ingredients
- 50g beetroot puree (or sub unsweetened apple sauce)
- 60ml unsweetened almond milk
- 1/2 tsp apple cider vinegar
- 3 tbsp Sweet Freedom CHOC SHOT Winter Spice
- 1 tbsp melted coconut oil or vegan butter
- 1 tsp baking powder
- 60g oat flour (blitzed oats)
make
- Preheat oven to 180 degrees.
- Add the almond milk and vinegar to a small mixing bowl and mix.
- Let set for a few minutes to activate.
- Add the CHOC SHOT, oil and beet puree and beat until foamy.
- Add flour and baking powder - mix until no lumps remain.
- Divide the batter evenly between two oven proof greased ramekins.
- Bake for 20-25 minutes, or until the edges have pulled away slightly and the top no longer appears wet (It's Ok if it's a little fudgy but make sure it is cooked)
- Let rest in the ramekins for 4-5 minutes before removing.
- Then gently loosen the edges with a butter knife and top with a cutting board or plate and carefully invert.
- Gently transfer to serving plates.
- Drizzle each pud with warmed CHOC SHOT Winter Spice
