Love the combination of chocolate and peanut butter? Then you’ll love this pudding.

And it’s not as naughty as it looks – it’s low fructose, packs in some protein and has the added benefit of antioxidants from the cacao.

This smooth, silky, ganache-like pudding also delivers in flavour, with a slightly salty hint from the peanut butter and the richness of the chocolate.

Even though this is a much healthier take on a chocolate dessert, it is very rich and best enjoyed in small portions.

You can make it your own too – top it with fresh raspberries or banana slices, or sprinkle over some chopped nuts or cacao nibs for a bit of crunch.

Ingredients

¼ cup coconut cream

½ cup peanut butter

5 tablespoons rice malt syrup (can use honey or maple syrup instead)

¼ cup coconut oil, melted

¼ cup cacao powder

1 teaspoon of vanilla extract

Method

Place all ingredients into a large mixing bowl.

Using an electric hand-held mixer, beat the mixture on a low speed until the ingredients come together and are well combined. Be careful not to over-blend the mixture. You want a glossy and thick consistency, not liquid.

Serve in small bowls and enjoy straight away, or place in the fridge for a couple of hours to get more of a fudgy texture.

Makes 4 servings (⅓ cup size servings). The recommended serving sizes are small as this is quite a rich dish.