Chocolate flourless pudding cake with pumpkin spice custard

By GuidingVegan

Ingredients

• Cake:
• 6 medjool dates
• 1/2 cup non-dairy milk
• 1/3 cup organic pumpkin puree
• 1/3 cup cacao powder
• 2 tsps baking powder
• Custard:
• 1/2 cup non-dairy milk
• 2 tbsps maple syrup
• 2 tbsp organic pumpkin puree
• 1/4-1/2 tsp pumpkin pie spice
• 2 tsps cornstarch or tapioca starch

Details

Servings 2
Preparation time 10mins
Cooking time 12mins
Adapted from feastingonfruit.com

Preparation

Step 1

Heat oven to 350

Blend the dates and almond milk

Transfer to a bowl. Add the rest of the cake ingredients and stir to combine.

Pour into oven safe ramekins. Bake for 12-15 minutes.

Let them cool while you make the custard.

Combine all the custard ingredients in a small saucepan

Bring to a boil over medium high heat, whisking frequently

Once boiling, turn off heat and continue whisking vigorously until thickened.

Pour custard over cakes and enjoy