Serves 3-4
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1 ripe banana
12 dates, pitted
1 cup blanched almonds
1/4 cup cocoa powder
1/2 tsp vanilla extract
6-8 dark chocolate melts per pudding (it makes 3 to 4 puddings in total)
Low fat cream to serve
Olive oil spray
METHOD
1 Preheat fan forced oven to 175 degrees Celsius.
2 Spray a muffin tin with olive oil spray so the puddings do not stick.
3 In a high powered food processor or blender, combine all of the ingredients except for the chocolate melts, cream and olive oil spray.
4 Blitz the ingredients until a thick mixture/paste forms.
5 Half fill each muffin hole with the mixture. You are only making 3-4 puddings so you will only be filling 3-4 muffin holes.
6 Place two chocolate melts into the mixture in each hole. Push the melts into the mixture gently. Using the remaining mixture, fill each of the puddings to the top of the hole. Use a knife to tidy up the tops of each pudding.
7 Bake in the preheated oven for 20 minutes.
8 Remove the tray from the oven and allow to cool slightly.
9 Serve each pudding whilst still warm. When you cut open the pudding the chocolate melts will ooze from the centre.
10 Serve each pudding with a dollop of low fat cream. These puddings are very chocolatey and very rich so the cream cuts the sweetness beautifully.
The Carousel thanks Tanya Bartollini & Well Naturally for this recipe
