I am trying my best to have a healthy diet lately but some days nothing but chocolate will do. I looked for inspiration on the Desserts by Green Kitchen ap and amended the recipe from there. This recipe is gluten-free, dairy-free (if you don’t add the yogurt to serve) and refined sugar-free.
This recipe makes 6 ramekins or would work equally as well in muffin tins which you could then turn out on to a plate.
250 mls nut milk (I used Almond)
4 tbsp nut butter (I used Almond, but you could use smooth peanut, or hazelnut)
1 tbsp vanilla
2 tbsp honey or raw maple syrup
100 gms 70% cocoa chocolate
1 cup almond meal
2 tbsp cocoa powder (make sure it is gluten-free if you need it to be)
1 tsp cinnamon
Fresh berries to serve
Natural yogurt to serve
Pre-heat the oven to 150 degrees, grease your tins/ramekins if you want to be able to turn your pudding out, I didn’t worry about it.
Put the milk, butter & vanilla into a microwave bowl and heat for 1 minute, stir and heat for a further minute. The milk and butter should be well combined. Stir through the chocolate until melted and smooth and set aside.
Separate the eggs and beat the yolks with the honey until pale in colour. Set aside and whisk the egg whites to soft peaks. Mix the almond meal, cocoa and cinnamon through the milk, butter and chocolate mix. Fold through the egg yolks then the egg whites.
Pour into the ramekins and bake for 30-35 minutes.
Remove from the oven and dollop with yogurt (if using) and decorate with berries.