Good Lifestyle

We sing praises in the instantaneous pan all the chances we get and we are particularly enthusiastic about the use of "hack" desserts. These things fastTout 30 Chocolate pudding cakes are steamed under high pressure in the instantaneous pot and ready in about 10 minutes in total. They are incredibly rich, but shocking healthy and healthy, gluten free, dairy or refined sugar. Get ready for a hot steamed crumb, wet, crolle and a glutinous center, like pudding.

Give 3 servings

Ingredients

For the dough:
3/4 cup of almond meal
1/3 cup of full fat coconut milk
1/4 cup of raw cocoa powder
1 egg
3 tablespoons of coconut oil
3 tablespoons of date syrup
1/2 TSP Vanilla Extract
1/2 c. Apple cider vinegar
1/4 c. Sea salt tea

For the sauce:
3/4 cup of hot water
2 tablespoons of date syrup
1/4 cup of raw cocoa powder

How to do it

1. Make the dough: Grease three 4-inch ramekins. In a medium bowl, combine the almond tray, coconut milk, cocoa powder, egg, coconut oil, date syrup, vanilla extract, vinegar and salt . Mix up well combined. Divide the dough uniformly among the ramekins.
2. Make the sauce: In a small bowl, whisk together hot water, date syrup and cocoa powder. Carefully pour the sauce on each ramekin.
3. Place a steam rack in your instant pan. Pour two cups of water, then place the ramekins carefully on the rack. Seal and lock the lid and set the instantanese pan on "manual, high pressure" for 8 minutes.
4. Once the 8 minutes are up, make a quick release on the snapshot. Carefully remove the ramekins (they will be hot) and let cool slightly before serving.

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