Vegan Chocolate Fudge Pudding





·130g Organic Plain Flour

·90g Biona Organic Coconut Sugar

·2 Tbsp Cocoa Powder

·2 tsp Baking Powder

·2 Tbsp Biona Organic Sunflower Spread

·120ml Biona Organic Coconut Milk



·90g Biona Organic Coconut Sugar

·45g Cocoa Powder

·300ml Hot water

·Vegan vanilla ice cream



1. Preheat oven to 180.

2. Put some water on to boil.

3. Sift together dry sponge ingredients: flour, coconut sugar, 2 tbsp cocoa powder and baking powder.

4. Stir in coconut milk and sunflower spread and pour and spread mixture as well as you can into an ungreased 8x8" pan. It will be thick in consistency, so don't worry about making it perfect.

5. In a separate bowl, stir together coconut sugar and cocoa powder for the topping.

6. Sprinkle mixture (it'll seem like a lot!) over batter.

7. Pour hot water over batter.

8. Bake for 45 minutes.

9. Serve immediately, cut into squares with some of the sauce spooned on top, plus a dollop of vegan vanilla ice cream.

Windmill products used in this recipe