chocolate mud pies
- 4 eggs
- ⅓ cup (80ml) light-flavoured extra virgin olive oil or grapeseed oil
- 1 cup (150g) coconut sugar
- ⅔ cup (70g) cocoa
- ¾ cup (90g) almond meal (ground almonds)
- 2 teaspoons vanilla extract
- vanilla bean ice-cream, to serve
- Preheat oven to 160°C (325°F).
- Place the eggs, oil, sugar, cocoa, almond meal and vanilla in a bowl and whisk to combine.
- Pour into 4 x 1-cup (250ml) capacity ovenproof dishes lined with non-stick baking paper+. Bake for 15 minutes or until just set.
- Serve warm with ice-cream. Serves 4
+ We used Glad to be Green® Compostable Brown Paper.
TIP
For a pretty finish, choose an eco-friendly brown baking paper for these mud pies, so you don’t miss a morsel!
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Photography: Con Poulos
© DONNA HAY GROUP
