Looking for a dessert that’s not going to leave you with a total sugar hangover? This steamed low sugar chocolate pudding with thick creamy ganache, is the answer. With only half a cup of fructose-free sweetener, you can totally enjoy chocolate without the guilt!
Low Sugar Chocolate Pudding
Yield 12 slices
Looking for a healthier dessert option? This steamed chocolate pudding is low in sugar, but amazingly moist, decadent and completely delish!
- 10g butter for greasing
- 1/2 cup raw cacao
- 1 1/2 cups plain flour
- 1 1/2 tsps bicarbonate soda
- 1/2 tsp salt
- 1/2 cup rice malt syrup
- 1/2 cup olive oil
- 2 eggs
- 1 tsp vanilla powder or vanilla extract
- 2/3 cup buttermilk
- fresh raspberries to decorate
- 275 ml can coconut cream
- 100g 80-90% dark chocolate
- 1/2 tsp vanilla powder or vanilla essence
- Melt the butter in the microwave and brush the lid and the inside of a pudding steamer with the melted butter. Line the base of the steamer with baking paper then brush the base with butter, and set the steamer aside.
- In a small saucepan bring 2/3 cup of water to a simmer. Add the cacao and whisk for about 1 minute until the mixture has thickened. Set aside to cool.
- In a bowl, mix the flour, bicarbonate soda, vanilla powder/essence and salt. Then in a second bowl combine the rice malt syrup and olive oil, before whisking in the eggs. Add the dry ingredients in 3 lots, alternating with the butter milk, and stir until combined. Finally stir in the cacao mixture
- Pour the batter into the prepared pudding steamer and cover with the lid. Place an upturned heatproof saucer into the base of a stock pot (this will stop the top of your pudding from burning) and place the steamer in the saucepan. Boil the kettle and pour enough boiling water into the pot to reach halfway up the side of the steamer. Bring the water to a simmer over a high heat. Cover the pot and reduce the heat to low. Steam the pudding without removing the lid for 1 hour and 40 minutes or until a wooden skewer inserted into the pudding comes out clean. Leave the pudding to cool on a rack for 10 minutes
- Meanwhile roughly chop the chocolate, then heat 275ml of coconut cream and 1/2 teaspoon of vanilla powder in a small saucepan and bring it to a gentle simmer. Remove from the heat, and stir in the dark chocolate until all the chocolate has melted and you have a silky ganache. Pour the ganache into a jug and set aside
- Turn the pudding out onto a plate. Pour one third of the ganache over the pudding, and top with fresh raspberries. Slice the pudding and serve with the remaining ganache
If you make my Low Sugar Chocolate Pudding remember to share it with me on Instagram. I love seeing and sharing your creations. Plus, one lucky reader each month will win their own You Totally Got This grocery bag. You can find me @youtotallygotthis – don’t forget to set your account to public and use the hashtag #youtotallygotthis so I can find you.
P.S – Now you’ve got dessert sorted, get dinner sorted too! Grab your FREE quick and easy weeknight dinner plan right here.