NEXT-LEVEL GOOD
Loads of gooey, chocolatey, yumminess without a teaspoon of guilt
LOOKING TO UP
your healthy snack game? Look no further! Snacks are where many of us fall down when it comes to healthy eating. We are often too busy, too tired or just too plain uninspired to have an array of healthy options at the ready. Luke Hines comes to the rescue with Guilt-Free Snacks, a delicious collection of 60 sweet and savoury snacks and simple ideas for eating well.
CHOC — BLUEBERRY SELF-SAUCING PUDDINGS
I used to think the oozy goodness of self-saucing chocolate puddings was reserved for fine-dining restaurants. Well, breaking news: you can now create them at home, and they are next-level good.
Ingredients
2 Tbsp cacao powder, sifted
250g unsalted butter, plus extra for greasing 200g dark chocolate (80 per cent cacao minimum), roughly chopped
125ml (1⁄2 cup) maple syrup, coconut nectar or monk fruit syrup
3 eggs
3 egg yolks
1 tsp vanilla bean paste or powder
1⁄2 tsp ground cinnamon
1⁄2 tsp sea salt
25g (1⁄4 cup) blanched almond meal
1 Tbsp arrowroot or tapioca flour
125g (1⁄2 cup) vanilla bean coconut yoghurt, coconut cream or ice cream
80g (1⁄2 cup) fresh or frozen blueberries
Method
Preheat the oven to 180C and grease four 125ml (1⁄2 cup) ramekins or pudding bowls with butter.
Dust inside each ramekin with the cacao powder, getting overall coverage, then tap out any excess. Place in a deep baking tray.
Melt the butter in a heatproof bowl over a saucepan of just-simmering water. (Make sure the bottom of the bowl doesn’t touch the water.) Add the chocolate and stir with a metal spoon until smooth and silky. Remove the bowl from the heat and set aside.
Combine the sweetener, eggs, egg yolks, vanilla, cinnamon and salt in a large bowl. Beat with a handheld mixer for one to two minutes, or until well incorporated and thickened slightly. Fold in the melted butter and chocolate mixture, almond meal and arrowroot or tapioca flour with a large metal spoon until thick and pudding-like.
Spoon the batter into the prepared ramekins or bowls, tap the bases on the benchtop to flatten the tops and bake for eight to 10 minutes, or until the tops are firm and cooked but the centre is still oozy. Allow to cool slightly, one to two minutes max, as you don’t want them to keep cooking. Use a knife to loosen each pudding from the inside edge of the ramekin or bowl, then turn out onto a serving plate. Top with the coconut yoghurt, cream or ice cream and blueberries and enjoy all that gooey, chocolatey goodness.
RRRP $36.99
Our Price $29.99