Halloween special part 3 of 3: Inspired by the traditional bechamel sauce this chilled chocolate pudding is velvety and luscious topped with a strawberry sauce to represent gory eyeball blood. Spooky yet delicious.
Place coconut oil and oat flour in a heavy based saucepan over low heat and whisk to form a paste.
Once the paste starts bubbling, stir constantly and scrap off the bottom and sides of the pan. The paste colour will change to light brown after 3 minutes. This is when you know that the flour is cooked and ready for the next step.
Pour half the milk - 300ml carefully into the pan and whisk through. The mix may immediately thicken, otherwise leave on the heat for a bit longer, stirring occasionally until it thickens.
Pour in the remaining milk, stirring occasionally. Bring the mix to a gentle simmer until the sauce thickens again. This may take another 3-5 minutes.
Remove off heat, add chopped chocolate and stir to fully combine.
Then add maple syrup, cacao powder and salt.
Pour the chocolate mix into 6 glass cups and set aside to cool completely.
Place all the ingredients, strawberries, maple syrup and water into a saucepan over medium heat.
Bring to a simmer and cook until the strawberries have softened.
Use a stick blender to mash the berries and form the sauce.
Pour strawberry sauce over the chilled chocolate puddings and enjoy!
6 servings
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