Shiraz Chocolate Lava Pudding

• 1 cup organic sugar, divided
• 1/2 cup allergy friendly non-dairy milk
• 1/4 cup light olive oil
• 1 teaspoon vanilla extract
• 1 cup gluten free all-purpose flour
• 1/2 cup natural cocoa, divided
• 2 teaspoons baking soda
• 1/2 teaspoon fine sea salt
• 1/3 cup chocolate chips
• 3/4 cup red wine of choice, room temperature

1. Preheat oven to 350 degrees and generously grease an 8" pie dish.
2. In a small mixing bowl, combine ? cup sugar, milk, oil, and vanilla. Whisk well and set aside.
3. In a large mixing bowl, combine flour, 6 tablespoons cocoa, baking soda, and salt; whisk well. Pour wet ingredients into dry ingredients and mix until well combined; fold in chocolate chips. Batter should be smooth and thick.
4. Evenly spoon batter into greased baking dish. Place dish on a baking sheet in case of spillover.
5. In a small bowl, combine remaining ? cup sugar and 2 tablespoons cocoa; whisk well. Evenly sprinkle this mixture on top of the batter in dish. Pour red wine over the prepared dish. Do not mix!
6. Bake for 35-40 minutes. Pudding should be bubbling and slightly firm to the touch. Allow to cool for 15-20 minutes before diving in. Pair with a glass of red wine, a cold glass of allergy friendly milk, or a strong cup of coffee.

sugar, milk, light olive oil, vanilla, flour, natural cocoa, baking soda, salt, chocolate chips, red wine

Taken from food52.com/recipes/26782-shiraz-chocolate-lava-pudding (may not work)