Dairy Free

Gluten & Grain Free

Egg Free

Low Disaccharide

Print Recipe
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Brownie pudding with a lovely creamy sauce, not too sweet, but ideal for a healthier Christmas dinner option.

Serves: 6

Prep time: 25 mins

Cooking time: 50 mins


  • 4 small parsnips, (250g) grated or finely chopped
  • 3/4 cup coconut milk
  • 1 tsp vanilla essence
  • 1/4 cup honey
  • 1/2 tsp pink rock salt
  • 1 tbsp gelatine
  • 1/4 cup coconut oil
  • 1/2 cup almond butter
  • 1 1/4 cups almond meal
  • 2/3 cup cacao powder
  • 1 tsp baking soda
  • juice of 1/2 lemon or lime


  • 13/4 cup almond butter
  • 3/4 cup coconut cream
  • 1 tbsp coconut oil
  • 2 tbsp honey
  • 1 tsp vanilla essence
  • 1/2 tsp pink rock salt
  • 1/2 cup water


  • Preset oven to 170°C (335°F).
  • Grease and line a 23cm (9″) square baking dish.
  • Finely grate parsnips, or finely chop in processer.
  • Into saucepan place parsnip, coconut milk, vanilla essence, honey, salt, gelatine, coconut oil and almond butter.
  • Cook over medium heat for 15 minutes, stirring often, until well cooked.
  • Add almond meal, cacao powder, baking soda and lemon juice and blend in mixer.
  • Pour mixture into prepared dish, and bake for 30-40 minutes, until inserted skewer comes out clean. Remove and cool.
  • Place all sauce ingredients into saucepan and cook over medium heat for 5 minutes. (If too thick, add more water).
  • Serve pudding with sauce over the top, and coconut cream, fruit or custard if desired.



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