The Period Pudding (GF Self Saucing Chocolate Pudding)

This little healthier chocolate dessert is giving me LIFE in my luteal phase.

Enter The Period Pudding.

It’s packed with cacao (of course) for magnesium - one of the nutrients we can use to support the stress response, sleep and progesterone.

Rather than overload on carbs I’ve used almond meal for healthy fats and vitamin E. Now yes carbs are important, but too much can dysregulate blood sugar levels and contribute to more cravings. So if we are intentional about eating for blood sugar balance, always, but especially in our luteal phase when we are hungrier and prone to cravings, its going to ease cravings whilst satiating hunger.

And this chocolate pudding has a not so obvious ingredient - beetroot! Why you ask? Because it’s a beautiful ingredient for blood building, blood flow, reducing inflammation, and supporting oestrogen elimination by providing antioxidants, nitrates and fibre.

Enjoy honeys x

SELF SAUCING CHOCOLATE PUDDING

Gluten free, dairy free option

INGREDIENTS (Serves 2-4)

• 2 large eggs

• 1/2 cup extra virgin olive oil

• 1 heaped tablespoon raw honey

• 1 cup almond meal

• 1/2 cup raw cacao

• 1/2 teaspoon cinnamon

• 1 teaspoon baking powder

• pinch salt

• 1 cup grated beetroot (peeled first)

  Chocolate sauce

• 1 heaped tablespoon raw cacao

• 1 tablespoon raw honey

• 1 cup hot water

METHOD

1. Preheat oven to 180 degrees Celsius. Lightly grease 2 mini pie/pudding oven dishes (alternatively you can use 1 larger dish - the cooking time may be a slightly longer).

2. In a large mixing bowl, whisk together the eggs, oil, and honey until combined and creamy.

3. Add in almond meal, cacao, baking powder, cinnamon, and salt. Stir to combine. Then add in the grated beetroot and fold through.

4. Spoon mixture between 2 baking dishes and smooth down the top with the back of a spoon.

5. In a separate bowl, combine the ingredients for the chocolate sauce - cacao, honey and hot water. Whisk until combined.

6. Slowly pour the chocolate sauce over the puddings. You want this to sit on top of the puddings rather than mix in.

7. Cover with a lid and pop into the oven to bake for 22-25 minutes.

8. Carefully remove from oven and allow to cool slightly before serving.

   Serving suggestions: serve warm with a dollop of organic full fat yogurt or coconut yogurt for dairy free.