Chocolate Coconut Steamed Puddings with Raspberry Coconut Syrup 

 

130g Coconut Cream
125 g Coconut Sugar or RAW Sugar or Rapadura
125 g Coconut Oil
220g Plain Flour
2.5 tsp TMX made Baking Powder
50 G Cacao
2 Eggs

 

 

Method – for Steamed and Baked.

Put everything in the Thermomix bowl and mix for 5 seconds on speed 4
Insert butterfly
Mix for 1 minute on speed 4
Bake for 10-15 mins at temp 175/180 Degrees

On this day I made 22 mini cupcakes, and then 4 of the Steamed Coconut Chocolate puddings with Raspberry Coconut Syrup

You can split it however you want or use for all of one recipe

Baked – If you are making the mini cupcakes you just line the mini tins with mini cupcake liners and Bake 10-15 mins 175/180 degrees

Steamed – Put in around 600 g water, basically above the blades
Put the mix into ramekins or silicone cupcake holders etc
Put in the Varoma receptacles and heat on Varoma Temperature for 20 minutes Speed 2

For the Sauce

Wipe out Bowl and put in 150g Raspberries 20g Coconut Sugar and blitz speed 5 for 4 or 5 secs
Add 40g coconut Cream and cook for 5 minutes Speed 2 on 100 degrees

Tips : I place a whole lindt ball in the centre of each steamed pudding so that when broken open it oozed chocolate goodness, you could also just used a good square or two of chocolate