Hot Chocolate Maca Lava Pudding

Updated: Jan 23

Serve warm with a splash of coconut yogurt, cashew cream or even a little coconut ice cream and fresh berries.

For a little sweeter version add a layer of (fruit juice sweetned) apricot jam on top of the pudding and then a splash of yogurt and raspberries (but only use 4 T of the maple syrup in the recipe below).


  • 1/2 cup mashed avocado (about 1/2 avocado)

  • 1/2 cup cooked sweet potato

  • 1/2 cup creamy nut butter (almond, cashew, tahini, etc... I prefer tahini for this)

  • 4-6 T maple syrup (deepending on if you like it more bitter or sweet)

  • 1/2 cup coconut milk or flax milk

  • 1 T water or coconut water (if batter is too chunky to blend well)

  • 3 T cacao powder

  • 1 tsp. cinnamon

  • 1 T macca

  • salt to taste

  • 3 T chopped walnuts

  • 1/2 cup stevia sweetened organic chocolate chips

Optional add ons:

  • apricot jam

  • shredded coconut

  • bee pollen

Method: Bake Time: 20 minutes

  1. Preheat the oven to 325° F, and line two regular size loaf pans with parchment paper, or grease it with coconut oil or butter. You could use pie or cake pans if you want a different shape.

  2. Then, leave the chocolate chips and chopped walnuts aside, and blend all other ingredients in a blender.

  3. When they are mixed well, transfer to mixing bowl and add the chocolate chips and walnuts and mix again.

  4. Transfer the batter to a pie pan or individual ramekin pudding cups.

  5. Use a spoon to level the batter across the top evenly, as it will be sticky and thick. Bake for 20 minutes.

  6. Serve warm while the chocolate is hot and oozing.

I cut raspberries in half and filled them with coconut yogurt and sprinkled on bee pollen and a splash of shredded coconut

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