Recipe from Winter 2014 issue of True Natural Health


Serves 3 – 4 adults

1 ripe banana

12 dates, pitted

1 cup blanched almonds

¼ cup cocoa powder

½ tsp vanilla extract

6 – 8 dark chocolate melts per pudding (it makes 3 to 4 puddings in total)

Low fat cream to serve (optional)

Olive oil spray


Preheat fan-forced oven to 175ºC.

Spray muffin tin with olive oil spray so puddings don’t stick.

In high-powered food processor or blender, combine all ingredients except for chocolate melts, cream and olive oil spray.

Blitz ingredients until a thick mixture/paste forms.

Half fill each muffin tin hole with the mixture. For the 3 – 4 puddings, fill only 3 – 4 muffin holes.

Place chocolate melts in mixture in each hole. Push melts into mixture gently. Using remaining mixture, fill each pudding to top of hole. Use knife to tidy up tops of each pudding.

Bake in preheated oven for 20 minutes.

Remove tray from oven and allow to cool slightly.

Serve each pudding while still warm. When you cut open the pudding the chocolate melts will ooze from the centre. Top each with a dollop of low fat cream.

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