Tag Archives: Dessert

Homemade Chocolate Pudding Pops

We are very excited about these Chocolate Pudding pops, and I already know that they will be on repeat the whole Summer. What an easy recipe, so creamy and chocolatey, and smooth. With that perfect snap when you bite into them, yum! I love the fact that you can control the amount of sugar or sweetener you use, making this a healthier choice and the perfect cold treat without the guilt trip. You could skip all the sugar and add only stevia, although I love how rice syrup adds a certain chewiness to the pops, just like it does to my gluten-free chocolate brownies. Syrup also prevents crystallization and keeps the chocolate pudding pop creamy.  Next time I’ll be making creamy vanilla white chocolate pops, so stay tuned.

INGREDIENTS

1/2 a bag of chocolate pudding mix (28 grs)
175 ml. milk (I used barista Oat milk)
75 gr creamy almond butter
30 ml. / 2 tbsp. Rice syrup or maple syrup
200 gr dark chocolate* see note below 
15 ml. / 1 tbsp. Natural oil
A handful of mini chocolate chips
Ice cream molds

INSTRUCTIONS

Combine the pudding mix with 75 ml of the milk in a jug and stir until everything is dissolved.
Bring the remaining 100 ml of milk to a simmer in a heavy bottomed saucepan.  Once the milk has reached a simmer, lower the heat and add the pudding mixture  to the saucepan,  stirring constantly for about two minutes. 
Remove from heat, add the almond butter and syrup and stir to dissolve and combine.
Let cool a little then fill ice cream molds halfway,  divide some chocolate chips over the pudding and top with the remaining mixture. Insert the sticks and cover the molds.
Place in the freezer for at least 6-8 hours.
Melt the chocolate and oil in a microwave safe bowl, in the microwave at 30 second intervals until melted. Pour chocolate into a tall glass, so you can dip the whole chocolate pudding pop into the chocolate.
Remove the chocolate pudding pops from the freezer and take them out of the molds.
Dip each chocolate pudding pop into the melted chocolate and then hold in an upright position for 30 seconds until the chocolate sets. Place each pop on a parchment lined board or plate and put back in the freezer until ready to serve.

Enjoy!

More yummy desserts?

*There will be chocolate left over, but you need the initial 200 grams so you can immerse the entire pop in one go. Leftover chocolate can be poured into a plastic container and kept in the refrigerator or freezer for another time.

Gluten free Brownies

Brownies are probably the most comforting dessert I can think of and what’s even more comforting is how easy and uncomplicated they are.
I served these at my last minute birthday party and they were gone in ten minutes,  no joke.
(I was hoping for leftovers,  but not a chance)
The gluten free flour blend is home made but I imagine this Gluten free Brownies recipe will work with store bought gluten free flour as well. Below is my own flour mix which doesn’t contain xanthan gum or guar gum.

INGREDIENTS:

200 gr butter
200 gr dark chocolate
3 eggs
1 tbsp vanilla
1 tsp instant coffee
200 gr rice syrup
115 gr gluten free flour blend *see note
40 gr cocoa
3/4 tsp baking soda
1/4 tsp salt
1/4 – 1/2 cup chocolate chips (optional)

INSTRUCTIONS:

Line a baking tin of 20 x 20 cm approximately with parchment paper and spray with oil or pam.
Pre heat oven to 180C/350 F.
Melt butter and chocolate in a non stick saucepan on low heat until smooth stirring with a rubber spatula, add the coffee and vanilla and set aside to cool.
Meanwhile in a large bowl mix together the flour, cocoa, salt and baking soda, whisk to combine.
Once the chocolate has cooled,  stir in the rice syrup.  In a large bowl whisk the eggs and add the melted chocolate slowly and mix to combine well.
Stir in the flour and mix with rubber spatula until combined. 
Add the chocolate chips if using and pour in to baking pan.
Place in the middle of the oven and bake for about 25 to 30 minutes. It should still a a bit of a wobble in the center when you tap the baking tin.
Remove from oven and let cool completely before cutting into squares.
Enjoy!

GLUTEN FREE FLOUR BLEND
200 gr brown rice flour
200 gr white rice flour
100 gr corn flour
50 gr tapioca
4 tbsp. Psyllium husk powder
2 tbsp flax flour

Mix all these thoroughly and keep in a jar for all recipes like bread,  buns, pancakes and brownies.
Note that there is a lot of psyllium powder in here, this is to bind the flours during cooking instead of xanthan gum or  guar gum. You may need a little extra fluid in your recipe.

Crisp Amaretto Cherry Pots

As soon as the weather changes we love having crumbles for dessert, there’s something so utterly comforting about warm fruit with a buttery crispy topping. Besides being so simple to make the possibilities are endless.
I made these individual pots for a dinner party dessert with added Amaretto for the adults but if you don’t want to use alcohol you can simply omit or even substitute for a few drops of almond extract. See note below. 

INGREDIENTS:
For the crisp topping
• 200gr. all purpose flour
• 100gr. sugar
• 140gr. unsalted butter at room temperature, cubed, plus a little for greasing
• 60 gr. ground or finely chopped almonds
• Pinch of salt
For the filling
• 500 gr. Frozen pitted black cherries
• 1 tbsp. corn starch (maizena)
• 2 tbsp. sugar
• Pinch of cinnamon
• 2 tablespoons Amaretto liquor* (optional, and leave out for children)

INSTRUCTIONS:

Pre heat the oven to 200C/180C
1. In a large mixing bowl, place the flour, sugar, pinch of salt and the cubed butter. Mix with your hands until it you have a crumbly mixture with still some lumps of butter remaining.
2. Toss in the almonds and mix to combine.
3. In a separate bowl, toss the cherries together with the sugar, cinnamon and corn starch. Pour over the Amaretto and stir to combine.
4. Spoon mixture into 6 oven safe ramekins and spoon the crumble over the filling.
5. Place on a rack in the middle of the oven and bake for about 20 to 25 minutes until the top is golden and the cherries are bubbling.
6. Serve hot or at room temperature with a dollop of vanilla ice cream or crème fraiche.
Enjoy!


∗Substitute Amaretto for a few drops almond extract, a little goes a long way since almond extract is quite strong.

Need more crumble inspiration? Try these….

 

 

Blueberry Cobbler with almond yoghurt biscuit topping.

This is the perfect comfort dessert that’s easy to make and everyone will enjoy.
With just a few simple ingredients and a little effort, you’ll have a flakey, crispy-on-top, juicy-in-the-middle blueberry cobbler on the table in no time. I have added almond flour to the biscuit topping and also yoghurt, this makes the biscuits nice and fluffy, flakey and a little crispy at the same time but without being too hard, so it’s still scoopable.

I really  recommend putting this blueberry cobbler on your to-do list, you’ll love it.

Prep time : 15 min
Cooking time : 45 min
Serves : 6

INGREDIENTS:

FOR THE FILLING

• 800 gr / 5 ½ cups frozen blueberries
• ½ cup sugar
• 1 tablespoon cornstarch
• Pinch ground cinnamon

FOR THE TOPPING
• 3/4 cup all-purpose flour
• ¼ cup almond flour
• ½ cup granulated sugar
• 1 teaspoons baking powder
• ½ tsp. baking soda
• Pinch of salt
• ¼ cup yoghurt
• 2 tbsp. milk
• ¼ cup unsalted butter, melted
• 1 tsp. vanilla extract
• 1 tbsp. granulated sugar (for sprinkling)

DIRECTIONS:

1. Preheat oven to 180C/375F degrees.
2. Making the Filling: Whisk the sugar, cornstarch, cinnamon together in a large bowl. Add the blueberries and mix gently until evenly coated. Transfer the berry mixture to a 10-inch cast iron skillet or a square baking dish
3. To make the topping, mix the flour, almond flour, sugar, baking powder, baking soda and salt together in a large bowl. In a separate jug mix the melted butter, yoghurt, milk and vanilla. Add the wet ingredients to the dry and stir until just combined.
4. Scoop the dough into 8 or 9 pieces and place on top of the filling, evenly spaced (they should not be touching). Sprinkle evenly with the sugar.
5. Bake until the filling is bubbling and the top is golden brown and cooked through, about 40 to 45 minutes, rotating the pan halfway through baking. Transfer the pan to a wire rack and let cool for at least 20 minutes; serve warm or at room temperature with some vanilla ice-cream.

Enjoy!

If you make this Bluebberry Cobbler be sure to leave a comment! I’d love to hear from you and if you love it, pin it. And of course, if you do make this recipe, don’t forget to tag me on Instagram! @thecookingspoonblog or hashtag it #thecookingspoonblog