Life’s all about balance in our eyes and is there a better combination than chocolate and peanut butter?! Jessica Sepel shares the easiest choc pudding recipe that you can whip up in just a few minutes with simple wholefoods. Jess is passionate about helping individuals embrace a healthier lifestyle through nutrition and believes food can heal all. Jessica’s approach to health and nutrition aims to inspire people to live the best possible lifestyle by maintaining a healthy relationship with food and themselves. This is the perfect excuse to treat yourself (without the added nasties)!
- 4 tbsp almond meal
- 2 tbsp cocoa powder (or raw cacao powder)
- 1 egg
- 3 tbsp milk of choice (almond, coconut, dairy)
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1-2 tbsp maple syrup
- 2 tbsp peanut butter
- Coconut oil, melted, to grease moulds
Preheat oven to 160°.
Place all ingredients, except for coconut oil, in a bowl and use a fork or whisk to combine until there are no clumps and mixture is light and bubbly.
Use the coconut oil to lightly grease two, small ovenproof bowls. Spoon mixture equally into each bowl.
Spoon 1 tbsp of peanut butter into the middle of each bowl.
Place in oven and cook for 15 minutes or until a skewer inserted into the centre comes out clean.
Serve immediately, with fresh berries and a little extra peanut butter.
When you’re mixing together the ingredients, try and whisk it for at least 5 minutes to incorporate the most air – this way your fondant will be light and fluffy!
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