Quick chocolate lava pudding

Chickpea water and mashed banana never tasted so good.

Quick vegan chocolate lava pudding Credit: Tammi Kwok

• makes

  4

• prep

  5 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 150 g dark chocolate (70%)
• 3 tbsp mashed banana
• 1 tbsp nut or coconut milk
• 6 tbsp aquafaba
• ½ cup sugar
• 4 tbsp hazelnut meal or gluten-free flour
• ¼ tsp baking powder
• 1 tbsp Frangelico (optional)
• a pinch of salt

Instructions

1. Preheat the oven to 180°C. 
2. Combine your nut meal and baking powder in a small bowl and set aside.
3. Melt the dark chocolate over a pot of boiling water until smooth and stir in the mashed banana, milk, and (optional) Frangelico give it a stir then cool.
4. Beat the aquafaba until it starts to foam. Add a pinch of salt and then continue to beat. Gradually add your sugar in three lots until still peaks form and it's glossy - this will take longer than regular egg whites.
5. Gently fold in your chocolate mixture and nut/flour into your bowl of aquafaba.
6. Spoon into four small ramekins or one larger one and bake for 15-20 mins or until the edges are firm but the centre is still wobbly. Eat immediately with non-dairy milk ice cream or whipped coconut cream.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.