Dramatic, rich and delicious – what more could you want out of a dessert? I recently whipped this recipe up for Eat Well magazine and they have been a big hit, so I wanted to share the recipe with you here also.
This a a great recipe when you are pushed for time, don’t have many ingredients hanging around, or you just have a hankering for gooey chocolate goodness. Mmmm. They are also crowd pleasing in that they are grain, dairy and refined sugar free. They’re a cinch to make and completely delicious – enjoy! xx
Chocolate Molten Nut Butter Puddings
Makes 4 small puddings
1/3 cup coconut oil
4 tbsp raw cacao
2 tbsp maple syrup
2 ½ tbsp nut butter (I like almond or hazelnut)
1 tsp pure vanilla extract
¼ tsp sea salt
¼ tsp baking soda
3 free range eggs
yoghurt or coconut yoghurt for serving
Preheat oven to 180°C / 350F
Melt the coconut oil in a saucepan over low-medium heat.
Remove from the heat and add the cacao, maple syrup, nut butter, vanilla, salt and baking soda, and mix well to combine.
Whisk the eggs together in a mixing bowl, and when ready add the chocolate mix, whisking to combine.
Place four 8cm (approx) ramekins on a baking tray.
Spoon the mix into the ramekins, leaving 1cm of space at the top to prevent overflow.
Pop into the oven, and bake for 10mins. Do not overcook.
You want the centre of the puddings to be gooey and deliciously oozy when you stick your spoon in – very dramatic! You will know if the puddings are ready as they will have risen in the centre and be cooked on top, but will still be lovely and wobbly when you move the tray.
The puddings will continue to cook slightly in their ramekins, so be ready to serve these straight away.
Serve with yoghurt or coconut yoghurt as desired.