Mandarin & Chocolate Pudding (vegan)

Sift together all of the dry ingredients.
Finely zest the mandarin into the pumpkin oil.
Stir the coconut milk and oil into the dry ingredients. It should be a nice thick mix.
Peel and segment the mandarins. Lay 4 pieces into the bottom of the terracotta pot. Spoon the pudding mix on top at approx. 60gms per pot.
Put 2 tsp of extra panela and 1 tsp of cocoa powder on top of each pudding. Pour over 80ml of boiling water.
Cover over the tray with foil.
Bake at 160*C for 20-25 minutes.
Eat while hot, dusted with icing sugar!

RecipesMandarin & Chocolate Pudding (vegan)