Soft Chocolate Brownie Pudding
A few weeks ago I brought you by Ridiculous Blondie Crack Pudding. Well of course there is a chocolate version too! This recipe is rich, but it’s the perfect thing to have when you just feel like pure indulgence. I topped mine with a scoop of Coco Tribe coconut ice cream, but you can use whatever you like, and I actually also just love a dollop of thick Greek yoghurt on top too. Oh and of course some cacao nibs for that crunch factor.
Soft Chocolate Brownie Pudding
This recipe is rich, but it’s the perfect thing to have when you just feel like pure indulgence. I topped mine with a scoop of Coco Tribe coconut ice cream, but you can use whatever you like!
Serves:
4
Prep time:
15 minutes
Cook time:
25 minutes
INGREDIENTS
- ¾ cup almond butter
- 80g dark chocolate, melted
- ⅓ cup coconut sugar
- 1 tsp baking powder
- ¼ tsp salt
- 1 egg
METHOD
- Preheat the oven to 170℃ and grease a large muffin tray or 4 small ramekins.
- In a large bowl combine the almond butter, melted chocolate, coconut sugar, baking powder and salt.
- Once combined, stir in the egg.
- Spoon mixture into prepared ramekins or muffin holes, and bake in the oven for 25 minutes. Leave to cool slightly before eating.
Notes
- To make it sugar-free, replace coconut sugar with an erythritol based sweetener. Erythritol is a sugar alcohol that forms the base of many granular “sugar free sweeteners”. Read more about what erythritol is here, including my product recommendations.
- Keto option: Use the sugar-free replacement above, and ensure you use chocolate that is 90% cacao or greater.
- This recipe works with any nut butter.
About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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