Perfect for a make ahead breakfast, dessert or post workout treat. A light fruity chocolate pudding. You can serve this hot or cold and leftovers keep well in the fridge. I used a vegan chocolate protein powder and Alpro’s protein soy milk to give this a protein boost. Delicious served with coconut yogurt.
Preparation time: 10 minutes
Cooking time: 40 minutes
What’s Good About It?
Adding chocolate protein powder is an easy way to cram in more protein to this dish. The oats provide fibre and the oranges natural sweetness. You can use any milk alternative – soy milk tends to have a higher protein content naturally. I have used xylitol but any granulated sweetener would work. Erythritol would also work well or coconut sugar for a richer taste.
- Preheat the oven to 180C. Lightly grease a baking dish.
- In a bowl add all the dry ingredients and mix well.
- In a separate bowl whisk together the wet ingredients.
- Pour the wet ingredients into the dry ingredients and using a hand held whisk mix the batter until smooth.
- Spoon the mixture into the baking dish and smooth the top.
- Top with the mandarins pushing them into the batter very slightly.
- Bake in the oven for 40 minutes until golden and lightly firm to touch. Delicious served hot with coconut yogurt.
Nutrition per serving (8 servings) with regular soy milk 292kcal, Fat 14.3g, Carbohydrates 29.8g, Protein 10g
Did You Know?
Experiment with different fruit – frozen bags of berries would be ideal in this dessert.
120g Gluten free self raising flour
60g gluten free oats
60g chocolate protein powder (I used a pea protein)
1tbsp cocoa powder
75g xylitol or other sweetener of choice
2tsp baking powder
320ml coconut milk or soy milk
1tsp vanilla extract
120g melted dairy free spread, coconut oil or butter
400g canned mandarin slices in juice, drained (2 cans)