As our family uses very little sweetener, you may need to adjust the amount of honey to suit your taste….. but start with this first.
100 gm almond meal
80 gm tapioca flour
20 gm coconut flour
120 gm butter or coconut oil
45- 60 gm raw honey
2 tblsp raw cacao
240mls coconut milk, almond milk, or milk of choice
1 tsp bi-carb
450 mls boiling water
4 tblsp raw cacao
50gm raw honey
Place almond meal, tapioca, coconut flour, cacao and bi- carb into a bowl and stir until well combined.
In a separate bowl put the butter and honey, use an electric hand mixer until butter and honey well combined. Add egg one at a time, mix until well combined.
Add milk and flour to the mixture, stir with a wooden spoon until well combined.
Pour mixture into an oven proof dish
In the same bowl add boiling water, cacao and honey, stir to remove the lumps.
Pour sauce over the pudding mixture.
Bake in a 180deg pre heated oven for 45 – 50 mins
Best served immediately
Serve with whipped coconut cream or coconut custard.
the more honey you add the longer cooking time you will need as you are adding extra liquid.
this recipe will also work with coconut sugar, but honey is my pick.