Healthy chocolate peanut butter pudding
This pudding is self-saucing, moist and full of the amazing flavor combination of chocolate and peanut butter. No one will guess there’s no gluten, dairy or refined sugar in it!
I come to you with another recipe that I’ve hijacked from my mother-in-law. She so happily gave me her recipe for her chocolate sauce pudding (see here), which I have made WAY too many times to count. And I’ve just gone and changed it so it’s almost not recognizable from the original. But it’s so yummy, I had to share it as an additional recipe – rather than just saying you can do these substitutions for the original.
I actually planned to make this recipe so I could update the photo on the original recipe page, but then got carried away with my own inventiveness. I used peanut butter, oat flour and honey as substitutes for various ingredients. I originally planned to make this with the different ingredients, thinking it would look the same as the original and no one would know the difference. Oops, I’m giving away all my secrets now …! But it was just so yummy, Grant said I should make a whole new recipe page for it. So here you go. You can thank Grant!
- 2 cups oat flour
- 4 tsp baking powder
- 1 tsp vanilla
- 2 tbs cocoa
- 1 cup almond milk
- 2/3 cup peanut butter
- 1 cup honey
- 3 eggs
- 1 cup raw sugar
- 2 tbs cocoa
- 3 cups hot water
- Sift flour and cocoa and set aside.
- Cream honey, peanut butter and vanilla together. Add eggs and mix well.
- Fold in sifted dry ingredients alternately with milk.
- Pour into greased basin or casserole dish.
- For the sauce, mix sugar and cocoa together and sprinkle over sponge mixture. Pour hot water over all.
- Cook in oven for 50 mins at 350F.