By: Natalie Alexander
Prep: 10 mins
Cook: 10 mins
This pudding really is chocolate heaven, created to deliver guilt-free pleasure. It provides our body with a good source of protein, which aids muscle growth and repair. The protein and essential fats found in the pudding will also help to keep you feeling fuller for longer. The rich indulgent chocolate taste comes from the cacao powder, which is full of antioxidants whilst also containing some of our essential vitamins and minerals. So let’s tuck in…
A little tip… for those of you who like to prepare food in advance. You can divide all the ingredients into 3 separate ramekin dishes to make individual chocolate puddings to enjoy later. Simply follow the instructions below and then cover the ramekin dishes with clingfilm and store in the fridge. Consume within 3–4 days.
- 3 slices of Dr Zak's protein bread, crusts removed
- 10g Dr Zak's coconut oil
- 15g dark chocolate chips
- 100ml unsweetened almond milk
- 50ml light option coconut milk
- 2 egg whites, or 4 tablespoons liquid egg whites
- 1 teaspoon vanilla extract
- 1 (30g) scoop whey protein isolate
- 10g cacao powder
- 1 tablespoon stevia
- 1 teaspoon coconut palm sugar (to top)
- 1 medium-sized ramekin dish or 3 small ramekin dishes
- Preheat the oven to 180C/350F/Gas 4.
- Spread one side only of each slice of crustless bread with the coconut oil.
- Cut each slice of bread into four squares – you may want to make some smaller pieces to fill any gaps.
- Arrange a layer of bread, coconut oil side up, in the bottom of the ramekin dish(es) (I used one 17cm x 13cm medium-sized dish), then add a layer of the dark chocolate chips. Repeat the layers until all of the bread has been used up. Depending on the size and depth of your dish, it will probably be 2–3 layers deep.
- Mix together the almond milk, coconut milk, egg whites, and vanilla extract in a small measuring jug, then add the whey protein isolate, cacao, and stevia.
- Whisk all the ingredients together for 1–2 minutes until they have combined. Pour the contents of the measuring jug over the layered bread and chocolate chips, and then place the ramekin dish(es) in the oven for 8–10 minutes. Once cooked remove from the oven, taking care because it will be hot, and sprinkle with the coconut palm sugar which will partially melt to give a crisper topping. Serve immediately because this is best enjoyed warm.