2 cups oat milk

2 cups gluten-free rolled oats

2 tbsp chia seeds

1 tbsp honey (or maple syrup)

2 tbsp cacao powder

½ tsp baking powder

Small pieces of 90% dark chocolate (for the gooey centre)

Instructions

Preheat the oven to 180°C / 350°F.

Add all ingredients except the dark chocolate pieces to a blender.

Blend until smooth and creamy.

Pour the mixture evenly into 4 ramekins.

Drop small chunks of dark chocolate into the centre of each ramekin
(don’t stir as they melt into gooey pockets).

Bake for 20–25 minutes, until the top is set but the middle stays soft.

Allow to cool for 5 minutes before serving to let the pudding settle.