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
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*