Name: Gooey Chocolate Flourless Pudding Cake with Pumpkin Spice Custard
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Ingredients: 6 medjool dates; ½ cup non-dairy milk; 1/3 cup organic pumpkin puree; 1/3 cup cacao powder; 2 tsps baking powder; ½ cup non-dairy milk; 2 tbsps maple syrup; 2 tbsp organic pumpkin puree; ¼-1/2 tsp pumpkin pie spice; 2 tsps cornstarch or tapioca starch

Ingredients

Scale

Flourless Chocolate Mug Cake

6 medjool dates
½ cup non-dairy milk
1/3 cup organic pumpkin puree
1/3 cup cacao powder
2 tsps baking powder

Pumpkin Spice Custard

½ cup non-dairy milk
2 tbsps maple syrup
2 tbsp organic pumpkin puree
¼–1/2 tsp pumpkin pie spice
2 tsps cornstarch or tapioca starch

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Instructions

Blend the dates and non-dairy milk.
Transfer to a bowl. Add the rest of the ingredients for the cake. Stir to combine.
Divide between 2 microwave-safe ramekins. Microwave each separately for 2 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 the heat off and continue whisking vigorously until thickened.
Pour the custard over the cakes and enjoy!