Chocolate Berry Bundt Pudding

Honestly not sure if this is more of a pudding or cake so I'll leave it up to you to decide.

Ingredients

For the cake:

• 1 cup almond flour

• 1/2 cup tapioca flour

• 1/2 cup cocoa or cacoa powder

• 1/3 cup coconut sugar (or other granulated sugar of your choosing)

• 1 tsp baking powder

• pinch salt

• 1 cup plant milk (I'm sure regular milk would work as well)

• 3 tbsp almond butter (you could also use sunbutter or cashew butter or really any nut/seed butter that has a mild flavor)

• 1 tsp vanilla

• 1 cup frozen or fresh berries (I used .5 cup frozen raspberries and .5 cup frozen blueberries but you can use whichever fruit combo you prefer)

For the ganache:

• 1/2 cup dairy free dark chocolate

• 1/4 cup coconut milk from the can

Method:

1. Preheat the oven to 325F.

2. In a medium mixing bowl combine all of your dry ingredients.

3. In a separate microwave safe bowl, heat up the 3 tbsp of almond butter just until runny. Pour the almond milk into the bowl and mix until the almond butter is well combined into the milk.

4. Pour the milk mixture into the dry ingredients and whisk until well incorporated.

5. Fold in the berries.

6. Pour into a small bundt pan (or you can pour into mini bundt molds- I'm sure muffin tins would work as well). Place the bundt pan inside a roasting pan and pour boiling hot water to cover the bottom of the roasting pan (water bath). Pop into the oven and bake for about 1 hour 10-15 minutes or until you gently push down on the cake and it springs back (minis should be done in around 45 minutes). Allow to cool completely before flipping out of pan.

7. For the chocolate ganache, melt the chocolate and coconut milk over a double boiler until smooth. Pour over cooled bundt cake, top with fresh berries and cocoa nibs if you would like and enjoy immediately :)