1 Preheat oven to 180°C. Lightly spray six small ramekins with oil.
2 Combine almond meal, baking powder, the prunes, half of the cocoa and half of the coconut sugar in a medium mixing bowl. In another bowl, combine egg, milk, oil and vanilla paste. Add to dry mix and stir to combine.
3 Divide batter evenly among ramekins. Combine remaining sugar and cocoa in a cup, then sprinkle over the batter.
4 Over the back of a large metal spoon, slowly pour 1½ cups of boiling water evenly to cover the puddings. (You should pour approximately 2 tablespoons of water per pudding).
5 Place puddings on an oven tray and bake for 20 minutes, or until cooked through. Serve the puddings with a dollop of yoghurt and a few raspberries, and garnish with an extra sprinkle of cocoa powder.