Sometimes you just need a bit of chocolate pud and this little beauty is quick and easy to whip up, tastes amazing and has a respectable 14g of protein to boot!
You can use any nut butter you like in this (or you can leave it out completely) – I used normal peanut butter for two, and then cos my hubby isn’t a fan of peanut butter I put some ‘hognuts’ choc mint flavoured almond butter in the others – which I have to say, was AMAZING! These are best served immediately but aren’t too shabby when left to cool either 🙂
120g Ground almonds
4 tbsp Cocoa powder
6 tbsp Soya/almond/oat milk
2 tsp Vanilla extract
1 tsp Baking powder
4 tbsp Coconut or Maple syrup
4 small tbsp Nut butter of choice
Preheat oven to 160 degrees. Put the almonds, cocoa powder and baking powder in a bowl and mix well. Add the two eggs, coconut syrup and vanilla extract and mix really well so there are no lumps.
Grease four small ramekins with a little almond or olive oil and divide the mixture between them. Add a tbsp of your nut butter of choice in the middle and place in the oven for approx 15 – 20 mins. Start checking at 15 mins and remove when a skewer comes out clean.