Indulge in a decadent warm dessert that will fulfil your cravings and impress your guests. Follow Luke Hines' easy-to-follow instructions and savour the delicious combination of chocolate, peanut butter, and no added sugar Lakanto Maple Flavoured Syrup. It's a heavenly treat that will leave you craving more.
|
Makes: |
4 |
|
Difficulty Level |
easy - medium |
INGREDIENTS
- Coconut oil, for greasing
-
200 g sugar free chocolate, melted (Try Lakanto 98% Sugar Free Dark Choc Baking Bits)
-
500 g (2 cups) smooth peanut or macadamia butter
-
250 ml (1 cup) Lakanto Maple Flavoured Monkfruit Syrup
-
1 teaspoon gluten-free baking powder
-
Pinch of sea salt
-
2 eggs, beaten
-
280 g (2 cups) blackberries or blueberries, or a mix of both, plus extra to serve
METHOD
-
Preheat the oven to 170°C and grease four 250 ml (1 cup) ramekins with coconut oil.
-
Melt the chocolate in a small saucepan over low heat, stirring, until thick and creamy. Remove from the heat and leave to cool slightly, then pour into a mixing bowl.
-
Add the peanut or macadamia butter, Lakanto Maple Flavoured Syrup, baking powder and salt and mix well, then add the egg and mix again until well incorporated.
-
Divide the mixture evenly among the ramekins and spoon a quarter of the berries into the centre of each. Bake for 20–25 minutes, or until the tops are set and slightly cracked but the puddings are still a little wobbly in the centre.
-
Remove the ramekins from the oven and leave to cool slightly. Served topped with a few extra berries.
RSLA0386*