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Wednesday, December 30, 2015

Recipe: Healthy Layered Peanut Butter and Chocolate Pudding Cups

Healthy Peanut Butter and Chocolate Pudding Cups Recipe - low fat, gluten free, healthy, egg free, vegan, dairy free, refined sugar free, layered pudding cups

New Years Eve is tomorrow and there's probably a high chance that many of you have been enjoying lots of meals shared with friends over the last couple of weeks!

Whilst we're off to New Zealand tomorrow, we've been spending lots of times with our loved ones over the last two weeks and have shared lots of meals. But whilst I'm a planner at heart and love coming up with delicious menus for get togethers - sometimes I just don't feel like baking cakes or creating something elaborate!

These Chocolate and Peanut Butter Pudding Cups are delicious and perfect for occasions where you need a delicious dessert but don't feel like baking or creating something fancy. 

Healthy Peanut Butter and Chocolate Pudding Cups Recipe - low fat, gluten free, healthy, egg free, vegan, dairy free, refined sugar free, layered pudding cups

They take just a few minutes to make, use one pot and taste absolutely delicious! Best of all? They're not too heavy so they're the perfect dessert after a holiday feast when you want something sweet but can't face the thought of a heavy cake or pudding. 

Don't worry if you don't have any fancy dessert glasses! We've made these in everything from single serve ramekins to regular glass tumblers! 

So let me share the recipe with you! >> 



Healthy Peanut Butter and Chocolate Pudding Cups Recipe - low fat, gluten free, healthy, egg free, vegan, dairy free, refined sugar free, layered pudding cups

Healthy Layered Peanut Butter and Chocolate Pudding Cups Recipe
makes 6, easily multiplied or made in smaller glasses 
low fat, gluten free, vegan, egg free and dairy free options

The Chocolate Pudding Layer:
1 tbsp + 1 tsp (20g) gluten free cornstarch/cornflour 
2 tbsp (15g) unsweetened cocoa powder
1/4 cup (50g) coconut sugar*
Pinch of salt 
2 egg yolks (optional - see notes)**
1 1/2 cups milk of your choice (we usually use unsweetened almond milk) 
  • In a small saucepan, mix together your cornflour, sugar, cocoa powder, vanilla, salt and yolks until just combined with a spatula (it will be quite dry, but you're about to add the milk in!) 
  • Gradually add your milk in, mixing to combine your dry mix with the milk and gradually adding the rest of the milk in until all is combined.
  • Place your saucepan onto the stove and heat over a medium heat, stirring constantly until your mix begins to thicken (all of a sudden the mix will look glossy and you'll see it coating your spoon) and continue stirring until the pudding thickens to your desired texture.
  • The pudding will thicken as it cools down so don't keep it on the stove too long after it starts to thicken up. You want to take it off the stove once it begins coating your spoon. 
  • Pour into your serving dishes and chill in the fridge for ~10-15 minutes to set whilst making your peanut butter layer.
The Peanut Butter Pudding Layer: 
1 tbsp + 1 tsp (20g) gluten free cornstarch/cornflour 
1/4 cup (60g) smooth peanut butter
1/4 cup (50g) coconut sugar*
Pinch of salt
1 tsp vanilla extract
1 1/2 cups milk of your choice (we usually use unsweetened almond milk) 
  • In a small saucepan, mix together your cornflour, peanut butter, vanilla, salt and sugar until just combined with a spatula (it will be quite dry, but you're about to add the milk in!) 
  • Gradually add your milk in, mixing to combine your dry mix with the milk and gradually adding the rest of the milk in until all is combined.
  • Place your saucepan onto the stove and heat over a medium heat, stirring constantly until your mix begins to thicken (all of a sudden the mix will look glossy and you'll see it coating your spoon) and continue stirring until the pudding thickens to your desired texture.
  • The pudding will thicken as it cools down so don't keep it on the stove too long after it starts to thicken up. You want to take it off the stove once it begins coating your spoon or spatula.
  • Carefully pour your peanut butter pudding layer on top of your chocolate layer and the place your puddings into the fridge to chill completely.
  • Serve cold or warm slightly if you prefer.  
Notes:
*You can also use caster sugar or brown sugar or unrefined cane sugar - the choice is yours!
**I first started making this when I had a bunch of egg yolks left over from some of our other recipes and it's a great way to use up unneeded yolks! You can leave them out for a vegan/egg free version and it will still work perfectly - we just love the silky texture the yolks give!

But tell me, how have you celebrated the holidays? 
Did you get up to anything special or have you had a low-key break instead?

    
   


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