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.
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