This decadent dessert is something to write home about. Served warm, with a gooey chocolate pudding centre and light and fluffy exterior, nobody could possibly imagine just how jam packed full of protein and vegetables this one is. Sweetened with pumpkin puree and using silken tofu to bind and enrich, this rich and intense treat is best served warm while the centre is still soft and gooey.

If there manages to be any leftovers, reheat in the oven on a low temperature to enjoy the next day!

 VEGAN | GLUTEN FREE | REFINED SUGAR FREE

Ingredients

185g wholemeal spelt flour (or 185g gluten free flour of your choosing)

1 tsp bicarb soda

1 tsp baking powder

Pinch of salt

30g Higher Being 

250g pumpkin puree 

160g coconut sugar

250g Dark Chocolate Drops

1 ½ cups water  

½ cup (120g) silken tofu, whisked

Method

1. Preheat your oven to 160℃ and line and grease a 22cm springform cake tin (size is important).
2. In a medium bowl, combine flour, bicarb soda, baking powder, holy cacao and salt with a whisk.
3. In a large saucepan over low heat, place pumpkin, sugar, chocolate and water and stir to combine. Once glossy and smooth, remove from heat and leave for 2 minutes. 
4. Add flours to saucepan and mix in well with a spatula or wooden spoon until smooth and glossy again. Leave a moment until cool. Do not do the next step if its hot.
5. Gently mix in whisked tofu until combined.
6. Pour the mixture into the prepared cake tin
7. Bake for 45-60 minutes, until top is firm and cracked but remains wobbly when jiggled. You want the fudgy texture and once cooled, the chocolate solids will set. 
8. Leave to cool for 30 minutes before cutting and serving.
9. Serve warm with coconut ice cream.