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¾ cup Cacao Powder
¾ of cup Coconut Sugar
1/4 cup Cacao Nibs
¾ cup plain flour (use gluten-free flour for a gluten-free alternative)
2 tsp baking powder
¼ cup coconut oil, melted
2 tbsp smooth, natural peanut butter
Preheat oven to 160c and grease a small 20cm x 12cm baking dish with coconut oil.
Combine all the ingredients (except for the boiling water and peanut butter) in a bowl.
Once combined, add the boiling water, mixing well until a smooth batter is formed.
Pour the mixture into the baking dish and dollop the peanut butter on top, before swirling around with a skewer.
Place the baking dish in a larger, deep baking dish and fill (the second dish) with boiling water, enough to cover half of the pudding dish’s exterior.
Very carefully place the dishes in the oven and bake for 15-18 minutes, or until a skewer comes out clean from the edges - the middle of the pudding should remain slightly moist.
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