Self-Saucing Chocolate Espresso Pudding

sbs.com.au

Mickey

1 ¼ cup gluten-free self-raising flour

½ cup hazelnut meal

½ cup brown sugar

⅓ cup cocoa powder

¼ cup desiccated coconut

1 cup soy milk

⅓ cup coconut oil, melted

⅓ punnet fresh raspberries, plus extra to serve

1 cup coconut yoghurt, to serve

subheading: For the sauce:

⅔ cup brown sugar

2 tbsp cocoa powder

2 shots espresso

¼ cup soy milk

1 cup boiling water

Directions at sbs.com.au

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