A fabulous comfort dish without the guilt. This is a rich chocolate pudding with a lovely thick sauce at the bottom combined with fresh berries. By using apple and xylitol you provide sweetness without causing a massive sugar spike. I like to add some chocolate protein powder to the flour as well to increase the overall protein content.
Difficulty – Easy
Time – 40 minutes cooking
What’s good about it?
Cacao powder is rich in polyphenols, antioxidants known for their heart healthy and protective benefits. Cacao beans are also rich in a number of essential minerals, including magnesium, sulfur, calcium, iron, zinc, copper, potassium and manganese.
- Preheat the oven to 180°C/350°F/gas 4 and lightly grease a 20cm/8in round baking dish. Sieve the flour, baking powder , protein powder if using and raw cacao powder into a bowl.
- Mix together the vanilla, apple, almond milk and xylitol, and beat into the flour mixture to make a thick batter. Stir in the raspberries. Spoon the mixture into the baking dish.
- Combine the sauce ingredients and 400ml boiling water, and pour gently over the batter. Do not stir the liquid in – it will seep in as it cooks.
- Carefully put the dish in the oven and bake for 40 minutes until the pudding is firm on top but with a gooey chocolate sauce underneath. Serve with extra raspberries, if you like.
- Store leftovers in the fridge for 1–2 days.
Did You Know?
You can omit the raspberries or use other fruit in the bottom of the dessert. Frozen fruit would work equally well.
oil, for greasing baking dish
100g gluten free self raising flour
2 tsp baking powder
2tbsp raw cacao powder or extra chocolate protein powder
30g chocolate protein powder
1 tsp vanilla extract
125g apple purée
125ml almond milk
1 tbsp xylitol
150g fresh raspberries or other berries
2 tbsp xylitol
2 tbsp raw cacao powder