Healthy Slow Cooker Chocolate Self-Saucing Pudding is the dessert you didn't know your slow cooker was made for! Toss the ingredients in, pop the lid on, and let the magic happen while you do, well... anything else.
Here's how I make my crews fav dessert...
I’m a massive fan of my slow cooker. I use it for dinner almost every night (seriously—check out my Slow Cooker Course for a full month of set-and-forget meals), I chuck in some oats for brekkie, and lately… desserts have been having a moment.
This choccie one came about when I had mates over and needed a dessert to feed 12 of us—without faffing around in the kitchen. I almost made my Slow Cooker Apple Crumble, but we were definitely in a chocolate kind of mood. So I whipped this up.
You start by melting the butter…
And then in with all the dry ingredients, giving it a good whisk...
Stir in the good bits, the eggs and milk. But most importantly, the berries and chocolate chunks!!!
Grease your slow cooker, the old-school way of butter and flour. I do this just over halfway up the cooker, so nothing sticks.
Then spoon/pour in the batter, top with the sugar and very carefully- the boiling water. Do this slowly and please-please make sure your cooker bowl is not cold, it will break. Tea towel under the lid and leave it to cook for 2-hours on low.
Now look what you end up with!
Dust it with icing sugar and baby, you have made the BEST pudding going around.
Slow Cooker Chocolate Self-Saucing Pudding
- Total Time: 0 hours
- Yield: 12
Description
Grab your slow cooker—this Slow Cooker Chocolate Self-Saucing Pudding is the easiest (and yummiest) dessert going! My babes were very happy I had to test it... multiple times 😉 It's from my Slow Cooker Course where I help you prep a whole week's worth of healthy, budget-friendly meals in just 1 hour. Freezer dump bags? Tick. Cheaper shopping bill? Tick. Organised mum life? Triple tick!
Ingredients
Pudding:
125g butter
1 cup rapadura sugar
1 ½ cups white spelt flour
2 heaped tspns baking powder
1 egg
1 cup milk
3 tbsp raw cacoa powder
2 tspns vanilla paste
½ cup chopped hazelnuts
1 cup frozen raspberries
100g dark chocolate
Topping:
2 tbsp rapadura sugar
1 tbsp raw cacoa powder
2 tbsp chopped hazelnuts
2 ½ cups boiling water
Instructions
STEP 1: Boil your jug and get going on melting the butter.
STEP 2: Add all the remaining ingredients except the nuts, berries and chocolate to the melted butter. Give it a whizz,/stir until it comes together into a cake batter. Now stir the nuts, berries and chocolate through the mixture, this will give it a nice texture.
STEP 3: Grease the slow cooker with butter and then pour the pudding mixture in. Using a spatula to make the pudding flat and level.
STEP 4: Sprinkle the topping over the cake and then very-very-very slowly, pour the hot water over the pudding. I do that from the middle and I do it very slowly as doing it fast and on the side, could break your cooker.
STEP 5: Pop a tea towel under your lid and let cook for 2-hours on low, or until it’s set in the middle. At times, mine has been done at 1.5hrs.
STEP 6: Dust it with icing sugar and serve it high with ice cream and berries! It's the ultimate!
Notes
Allergies:
Gluten-free: Use a GF flour mix.
Dairy-free: Use macadamia or avocado oil.
Egg-free: Use a ground chia egg (1tbsp chia + 3tbsp water).
- Prep Time: 10 mins
- Cook Time: 2 hours on low
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