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Chocolate Pudding
Chocoholics, prepare to be immersed in cocoa heaven! This delightfully decadent, warm chocolate pudding has a molten chocolate centre and rich, fluffy casing. Serve them warm with a dollop of cream.


  • 1 ripe banana

  • 12 dates, pitted

  • 1 cup blanched almonds

  • ¼ cup cocoa powder

  • ½ tsp vanilla extract

  • 6-8 Well Naturally Sugar Free Dark Chocolate Melts per pudding (it makes 3-4 puddings in total)

  • Low fat cream to serve

  • Olive oil spray


  • 1.

    Preheat fan forced oven to 175° C.

  • 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. 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.

  • 5.

    Place two chocolate melts into the mixture in each hole.

  • 6.

    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. Bake in the preheated oven for 20 minutes.

  • 7.

    Remove the tray from the oven and allow to cool slightly.

  • 8.

    Serve each pudding whilst still warm. When you cut open the pudding the Chocolate Melts will ooze from the centre.

  • 9.

    Serve each pudding with a dollop of low fat cream.

  • 10.

    These puddings are very chocolatey and very rich so the cream cuts the sweetness beautifully.


This fantastic recipe is by Tanya Bartolini.  For more information, please visit

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