The Christmas Chocolate Pudding with Nut Butter Filling - Gluten Free

Christmas Chocolate Pudding -

Serve 2

What you'll need:

  • 40 g coconut oil (cold)
  • 50 g dark chocolate (>70% cocoa)
  • 50 g coconut sugar
  • 2 eggs
  • 1/4 tsp vanilla extract
  • 30 g gluten-free flour
  • 1 tbsp peanut butter or any nut butter of choice

How it's made:

  1. Switch on the oven to 220 °C.
  2. Melt the coconut oil and the dark chocolate in a medium-sized mixing bowl over a pot of simmering water. Once melted, take it off the bowl.
  3. In a separate mixing bowl, use a hand mixer to whisk the eggs, coconut sugar and vanilla extract until well combined. Then add half of the mixture to the melted coconut oil & chocolate. Fold in the gluten-free flour until a smooth batter is formed. And then add in the rest of the egg & sugar mixture.
  4. Grease two baking ramekins with coconut oil. Fill 1/2 of each ramekins (I used the Staub mini cocotte, because they are so cute and pretty!) with the chocolate batter. Then top 1/2 tbsp peanut butter over each. Finally, fill each ramekin 3/4 full with the rest of the batter.
  5. Bake the chocolate pudding for 10-12 mins. (I like the pudding a bit raw in the middle, as the soft chocolate batter mixed with peanut butter tastes so delicious. ) Take the ramekins out and let it cool for a few mins before serving. 
  6. The chocolate mixture can be prepared hours before. Just leave the ramekins in the fridge until ready to bake and add extra 2-3 mins to the baking time.
Christmas Chocolate Pudding -