Chocolate and Almond Pudding Pots


Serves 3-4

  • 30g maple syrup
  • 15g cocoa powder
  • 10g cornflour
  • Pinch salt
  • 225ml almond milk
  • 50g dark chocolate, chopped
  • ½ tsp almond extract or vanilla extract


Mix the maple syrup, cocoa powder, cornflour and salt together in a bowl to make a smooth paste. Heat the almond milk in a small saucepan until simmering then slowly pour into the bowl with the cocoa paste, whisking until smooth.

Return the mixture to the pan, bring to a simmer and cook for 5 minutes, whisking constantly. Transfer the thickened mixture to a clean bowl then stir in the chocolate and almond extract. Stir a few times until the chocolate has melted and the mixture is smooth, then divide between small ramekins or dessert pots. Cover with clingfilm and chill for at least 1 hour.


  • Kept in the fridge the puddings will last for up to 5 days.

A banging recipe from The Body Coach!

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