When my girls were young they were very active in a number of sports including cross country running. Samara was particularly competitive in race situations and put a lot of pressure on herself in the days before, with nerves often resulting in her not wanting to eat much. As her mum (and a sports dietitian) I tried various things to encourage her to build up her fuel stores – she was very small for her age! One night I made a self saucing chocolate pudding and convinced her that it had everything in it to ensure she would run like the wind. It quickly became an essential pre race ergogenic aid (or maybe a placebo?) and was thereafter known as Run Fast Pudding.
A few months ago, despite there not being any tense competitive event looming (apart from family soccer), there was a renewed cry for Run Fast Pudding. The original recipe included some ingredients that we no longer consider optimal for health & performance, so I substituted these and trialled version 2021. Apparently it was as good if not better than the original!
Whilst not a conventional pre race meal, we continue to make this pudding for those times when you just need a big chocolatey, feel good hug!
We also love it with the addition of Holy Joe cold drip coffee for a mocha version.
Gluten Free, Dairy free options
We use all organic ingredients
- 1 cup (90g) cassava flour
- ½ cup (20g) coconut flour
- ¾ cup (80g) coconut sugar
- 2 tsp baking soda
- 3 tbsp raw cacao powder
- 1 tsp cinnamon powder
- ½ cup coconut oil or ghee (or grass fed butter), melted
- 2 free range eggs, lightly beaten
- 150ml almond milk
- 1 tbsp coconut yoghurt
- 2 tbsp (50ml) Holy Joe cold drip coffee (optional – add extra almond milk instead)
- 1 tsp vanilla
- 1 1/2 cups boiling water
- 2 tbsp Holy Joe cold drip coffee (optional – add extra water instead)
- ¾ cup coconut sugar
- 1 tbsp raw cacao powder
- Grease a large ramekin dish or 6 small dishes with coconut oil or ghee.
- Preheat oven to 180°C and line a tray with parchment paper.
- Mix dry ingredients together in large mixing bowl.
- In separate bowl, blend together oil, eggs, milk, coffee & vanilla until well mixed.
- Add to dry ingredients and mix thoroughly.
- Put mixture in baking dish.
- Mix together topping ingredients, and pour over the batter in the baking dish.
- Bake in oven for approx. 35-40 mins.
- Serve warm with a dash of coconut yoghurt or a scoop of plant based ice cream, and fresh or frozen raspberries or blackberries.