Molten Chocolate, Peanut Butter and Raspberry Lava Puddings

Molten Chocolate, Peanut Butter and Raspberry Lava Puddings

Molten Chocolate Peanut Butter and Raspberry Lava Puddings

 

These molten chocolate puddings were inspired by this ultimate peanut butter chocolate cake I posted a few weeks back.

If you haven’t tried that chocolate cake yet, it’s rich and fudgey, with a soft, velvety chocolate texture…. reminiscent of a molten chocolate pudding that’s been cooked just a little too long.

It also has a rich peanut butter quality to it and when I think of peanut butter, the classic peanut butter and jam combo always comes to mind, no doubt because Nick has it on his toast evert morning.

These musings naturally lead to the idea for these molten chocolate, peanut butter and raspberry lava puddings.

 

 

Molten Chocolate, Peanut Butter and Raspberry Lava Puddings

 

The chocolate pudding is very similar to the chocolate cake recipe. It contains no eggs, dairy or grains, is sweetened with either pure maple or rice syrup and a little coconut sugar, and gets it’s rich chocolate flavour from raw cacao powder. The molten raspberry centre is a simple combination of frozen raspberries, chia seeds and rice syrup, and the trick to assembling them is keeping the raspberry centre frozen.

If you have a peanut allergy or simply don’t like peanuts, you can substitute the peanut butter in this recipe for any other type of nut butter. However, this recipe does work best with peanut butter. This is due in part to the ultra smooth texture of smooth peanut butter versus other types of nut butter, but foremost to the rich sweet flavour of the peanuts.

If you decide to substitute in another type of nut butter I would strongly recommend using pure maple syrup as the sweetener in order to make the puddings sweet enough. If you wish to use rice syrup with an alternative nut butter then I suggest increasing the quantity of rice syrup to ensure you still get a good result, although I can’t guarantee that combination! My attempts of using almond butter and rice syrup produced puddings that no one could eat, which isn’t ideal when you’ve taken them to a friends for a dinner party.

 

 

Molten Chocolate, Peanut Butter and Raspberry Lava Puddings

 

As usual this recipe is very easy, for the chocolate pudding it’s just a matter of throwing everything into a food processor and blending. The raspberry chia jam centre is pretty much the same. The hardest part is probably spooning them into the muffin holes and making sure you have fully enclosed the raspberry centres. That said if you have a bit of leakage it’s not the end of the world, it just makes them look even more like exploding volcanoes. Enjoy!

 

 

Molten Chocolate, Peanut Butter and Raspberry Lava Puddings

 

 

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Molten Chocolate, Peanut Butter and Raspberry Lava Puddings

Makes: 6 puddings
Prep time: 30 minutes Cook time: 15 minutes

Chocolate Pudding
125g smooth peanut butter (salted or unsalted)
50g pure maple syrup or rice syrup
10g coconut sugar
15g buckwheat flour
10g ground almonds
25g raw cacao powder
pinch Himalayan pink salt
125g coconut milk

Raw Raspberry Chia Sauce
1 1/2 cups frozen raspberries
1 Tbsp white chia seeds
1 Tbsp rice syrup

To Serve (optional)
Freeze dried raspberries
Fresh berries
Coconut yoghurt or Nice cream

Preheat the oven to 170ºC. Grease 6 holes of a standard muffin pan with coconut oil and place a disc of baking paper in the bottom of each. This prevents the cakes from sticking and allows you to lift them out easily once cooked.

Place all the chocolate pudding ingredients into a food processor and blend until smooth. The mixture should be quite thick and hold it’s shape.

Place a generous dessert spoonful of chocolate pudding mix into each lined muffin hole and spread it out so it evenly fills the hole. Use the spoon to create a hollow in the centre of each pudding for the raspberry sauce to sit in, but be careful not to go all the way through.

To make the raspberry chia sauce place all the ingredients into a high speed blender and blend until smooth. The frozen raspberries will need a bit of stirring to get them to blend, but you want the sauce to stay reasonably frozen so it stays together when you spoon it into the puddings.

Place a generous teaspoonful of frozen raspberry chia sauce into the centre of each chocolate pudding. Then place another generous dessert spoonful of chocolate pudding mix over top of the raspberry chia sauce, carefully smoothing it down and around to completely enclose the sauce.

Place the chocolate puddings in the centre of the oven and bake for 10 to 15 minutes. The puddings are ready when they have formed a crust and the edges are firm to touch. Remove from the oven and place on a wire rack to cool for a few minutes – this gives them time to set and avoids expoding puddings.

To serve, run a knife around the edge of each pudding and gently lift them out of the muffin hole. Place upside down on a plate and peel off the disc of paper. Serve the puddings while hot, either straight up or sprinkled with freeze dried raspberries, fresh berries and/or your favourite coconut yoghurt or nice cream.

Once cooked the chocolate puddings will keep in a sealed container in the fridge for up to 5 days or 1 month in the freeze.

 

Ultimate Peanut Butter Chocolate Cake

Ultimate Peanut Butter Chocolate Cake

Ultimate Peanut Butter Chocolate Cake

 

It’s my birthday this weekend so to celebrate I’m sharing this super decadent, peanut butter chocolate cake recipe with you!

This is one of those cakes that when you serve it, people are going to ask for the recipe. It’s super moist and fudgey with a smooth melt in your mouth texture. It’s dairy, grain and egg free and is sweetened with a small amount of pure maple or rice syrup and a little coconut sugar (which can be substituted for rice syrup if you’re eating sugar free/low fructose). This rest is all down to the peanut butter!

I’ve tried this recipe with other nut butters and while still good, it’s not quite the same. I think this is in part due to the finely ground texture of smooth peanut butter compared to the grainy texture associated with other types of nut butter (Pic’s almond butter being the exception!). And secondly, peanut butter has a rich, heady quality to it which gives this cake it’s decadent taste and texture.

If you have a peanut allergy however, or simply don’t like the taste of peanuts, by all means substitute the peanut butter in this recipe for any other nut butter of your choice and I promise you’ll still have a very delicious cake!

 

Ultimate Peanut Butter Chocolate Cake

 

As far as peanut butter goes, there are definitely some brands that produce a superior quality and healthier product than others. Peanut butter should have just two ingredients: peanuts and a little salt (unless you choose an unsalted variety). The other factor to consider is the quality of the peanuts.

There’s a type of peanuts called hi-oleic peanuts which contain 25% more oleic acid than the average peanut giving them a fatty acid profile similar to olive oil and avocados. Oleic acid is a monounsaturated fatty acid that’s been shown to reduce LDL cholesterol and the amount of triglycerides in the blood which are important factors in reducing cardiovascular disease. Hi-oleic peanuts also contain more protein and fibre than the average peanut, and have a positive effect on how the body uses fat as fuel. Lastly, the high oleic acid content in these peanuts slows the oxidising process which in turn prevents them from going rancid as fast as regular peanuts. This gives peanut butter made with hi-oleic peanuts a longer shelf-life and no need for extra additives and preservatives!

We’re lucky to have two peanut butter companies in New Zealand (that I know of) using Australian grown hi-oleic peanuts and very little else. They are Fix and Fogg and Pic’s Peanut Butter and their products taste pretty damn amazing. They’re a little more expensive than the big peanut butter brands, but for the superior taste and quality (I think) it’s worth it. Just to be clear though, this is not a sponsored post in any shape or form, I just really like both these peanut butter companies and their smooth peanut butters work perfectly in this chocolate cake recipe.

Speaking of which, this peanut butter chocolate cake is completely dairy, egg and grain free (buckwheat is actually a seed, despite its confusing name). If you don’t have or don’t want to use buckwheat flour then you can substitute it for more ground almonds for a truly flourless cake. This cake is also very low in sugars, sweetened with either pure maple syrup or rice syrup (up to you – rice syrup is the low GI/low fructose choice) and a little coconut sugar which can again be substituted for rice syrup if you’re on a sugar free/low fructose diet.

So without further ado, here is the recipe for my ultimate peanut butter chocolate cake! Enjoy!

 

Ultimate Peanut Butter Chocolate Cake

Makes: 1 x 7 inch cake
Prep time: 30 minutes  Bake time: 35 minutes

250g smooth peanut butter (salted or unsalted)
100g pure maple syrup or rice syrup
25g coconut sugar
50g coconut oil, melted
30g buckwheat flour
25g ground almonds
50g raw cacao powder
1 tsp vanilla powder
pinch Himalayan pink salt
190g nut milk

Peanut Butter Chocolate Icing

100g smooth peanut butter (salted or unsalted)
50g raw cacao powder
40g coconut oil, gently melted
40g pure maple syrup or rice syrup
pinch Himalayan pink salt

100g chopped roasted peanuts to decorate (optional)

Preheat the oven to 170ºC and line a 7″ tin with baking paper.

In a large bowl or food processor mix the peanut butter, maple or rice syrup, coconut sugar and melted coconut oil together. Add the buckwheat flour, ground almonds, cacao powder, vanilla and salt and stir (or pulse if using a food processor) to combine. Lastly add the nut milk and mix (or pulse) until fully combined.

Pour mixture into the prepared tin and place in the centre of the oven and bake for 30-35 minutes. The cake is ready when a skewer or knife poked into the centre comes out clean.

Remove the cake from the oven and allow to cool on a wire rack before removing from the tin.

To make the icing combine all the ingredients in a small bowl and stir until smooth. When the cake is cold, place on a serving plate and spread with the icing. Sprinkle the chopped peanuts over the top (if using) and serve.

This cake will keep up to 5 days in a sealed container in the fridge. Before serving allow to come to room temperature. This cake also tastes amazing when gently heated and served with your favourite ice cream or yoghurt. This cake will also freeze well for up to 1 month.

 

Ultimate Peanut Butter Chocolate Cake

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