Chocolate Peanut Butter Caramel Crunch Cups

Chocolate Peanut Butter Caramel Crunch Cups are vegan, gluten-free and refined sugar-free but most importantly, absolutely heavenly.

A stack of Chocolate Peanut Butter Caramel Crunch Cups

So I have got into a nice little habit which like all my habits start off as something well intentioned but ultimately turn into an unhealthy obsession until I have to stage a self-intervention and no longer allow myself to indulge in the habit further.

This current habit is… making my own chocolate. Oh by gum I am loving it. It all started a few months ago when I was asked to make a refined sugar-free, vegan, soy-free, gluten-free chocolate cake. The recipe for the cake itself wasn’t a problem, but finding quality chocolate for the ganache that ticked all these requirements wasn’t an easy task. It also surprised me how many bars of chocolate that claimed to be vegan also said ‘may contain dairy.’ This left me baffled. And a dairy-free chocolate that didn’t contain soy felt like the holy grail. Also sugar. Turns out chocolate producers like to put actual sugar in their chocolate, who knew? I did eventually find an artisan 70% dark chocolate bar without dairy or soy and made with coconut sugar. Of course the cost was obscene. I really didn’t have an option. I was going to have to make my own.

overhead shot of Chocolate Peanut Butter Caramel Crunch Cups

It turned out that making my own chocolate from just a few ingredients was ridiculously easy. The resulting cake was splendid and everyone involved was incredibly happy. Especially me, as now I knew how to make my own healthy and guilt-free chocolate. This could only be a good thing, yet more ammunition for me to enjoy a balanced and less processed diet. Without a doubt this would lead to weight loss, wellness and unqualified happiness.

Sure. If you are a remotely restrained human being. That is not me and I am on the homemade chocolate train and riding it all the way to Disneyland and back again. Happiness indeed.

A stack of Chocolate Peanut Butter Caramel Crunch Cups

Now this homemade chocolate isn’t made the same way actual chocolate producers make their posh bars but this homemade stuff is actually pretty brilliant. And incredibly addictive.

cocoa butter chips

How to make chocolate

The base of the homemade chocolate is cocoa butter which you can easily get hold of on Amazon or your local health food shop. You can buy it in blocks of raw cocoa butter but it’s better for this purpose to buy in chips for even melting. The cocoa butter is melted with coconut oil which is used to help solidify the chocolate. Cocoa powder is then whisked in for the chocolate taste, a splash of maple syrup for sweetness, vanilla extract for depth and salt for balance. Then it’s up to you to leave plain or go crazy with the add-ins. All that’s left is to set the chocolate in the fridge or freezer. You can use chocolate moulds, a parchment lined Tupperware box, or muffin cases. This homemade chocolate isn’t as stable as properly processed chocolate and it melts easily so you will need to keep it in the fridge once it has set but that’s no issue at all as it’s wonderful direct from the chiller.

I have been loving experimenting with homemade chocolate but in this recipe for Chocolate Peanut Caramel Crunch Cups things are getting really exciting.

gluten-free cornflakes

Now I spoke above about the option of add-ins for your homemade chocolate. I’m talking about chopped nuts, dried fruit or crushed cookie pieces. For this recipe though we want some crunch to our chocolate, to contrast with the thick smoothness of the caramel. The crunch element of choice here is gluten-free cornflakes. Now I’m not a big cereal-for-breakfast fan, but cereal-in-desserts is another matter entirely. I grew up on chocolate cornflake treats and this here is just a grown up version of that. Not only do these cornflakes give the chocolate crunch but also that unique, almost malty, cornflake flavour that is so reminiscent of childhood.

Check your labelling if you are looking for refined sugar-free. There are various brands of gluten-free cornflakes that either have no sugar involved or are made with unrefined sugar and also some made with regular sugar. It’s up to you which you choose. If you are going for completely unsweetened cornflakes though you may want to increase the amount of maple syrup used. For this recipe I used cornflakes slightly sweetened with rice malt syrup.

Chocolate Peanut Butter Caramel Crunch Cups in a tin

I have been making different versions of chocolate cups since Beau was born. They were my little treat during night feeds when I needed something to stay awake. They are so easy to make as you just need cupcake cases, melted chocolate and a filling of some sort. The idea is based on Reese’s Peanut Butter Cups of which there have been countless versions of pervading food blogs for years. Here though, I wanted something a little less sinful but that still tastes just like you are sinning.

peanut butter vegan caramel

Vegan Peanut Butter Caramel

This filling takes peanut butter cups to the next level. First we make a vegan and sugar-free caramel by blending chewy sticky medjool dates with hot water, for a smooth drippy consistency, and coconut cream to really make it taste like actual creamy rich caramel. It’s such good stuff. Add a bit of vanilla and salt and you have a refined sugar-free and vegan caramel which is out of this world. I’m not vegan so I eat proper caramel all the time and I am still thrilled with the date caramel option, it has such depth of flavour and a perfect consistency. When we blend in a natural peanut butter into this caramel the situation suddenly gets serious.Chocolate Peanut Butter Caramel Crunch Cup cut in half and stacked up on each other

This peanut butter caramel is an utterly divine filling for our chocolate crunch cups. At first you might think this is a complicated recipe as it involves making your own chocolate and your own vegan caramel. The steps are easy though and pretty foolproof. There’s no tempering of chocolate or burning of sugar to worry about and most of the recipe is an assembly job, broken down in the method below. I urge you to give these a try or at least make your own homemade chocolate, I bet after you make it the first time it will soon become a habit.

stacks of Chocolate Peanut Butter Caramel Crunch Cups

If you make these Chocolate Peanut Butter Caramel Crunch Cups then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

PIN THIS POST TO READ LATER!

A stack of Chocolate Peanut Butter Caramel Crunch Cups

Print Recipe
Chocolate Peanut Butter Caramel Crunch Cups
Chocolate Peanut Butter Caramel Crunch Cups are vegan, gluten-free and refined sugar-free but most importantly, absolutely heavenly.
A stack of Chocolate Peanut Butter Caramel Crunch Cups
Prep Time 25 minutes
Passive Time 30 minutes
Servings
12
Ingredients
Peanut Butter Date Caramel
  • 120 g medjool dates pitted, about 8 dates
  • 60 g natural peanut butter
  • 60 g coconut cream
  • 60 ml boiling water
  • 1 teaspoon maple syrup
  • ½ teaspoon vanilla extract
  • ½ teaspoon salt
Chocolate
  • 220 g cocoa butter chips
  • 30 ml coconut oil
  • 100 g cocoa powder
  • 30 ml maple syrup
  • ½ teaspoon vanilla extract
  • ½ teaspoon salt
  • 100 g gluten-free refined sugar-free cornflakes, finely crushed
  • 20 g natural unsalted peanuts roughly chopped
  • 1 teaspoon flaked sea salt
Prep Time 25 minutes
Passive Time 30 minutes
Servings
12
Ingredients
Peanut Butter Date Caramel
  • 120 g medjool dates pitted, about 8 dates
  • 60 g natural peanut butter
  • 60 g coconut cream
  • 60 ml boiling water
  • 1 teaspoon maple syrup
  • ½ teaspoon vanilla extract
  • ½ teaspoon salt
Chocolate
  • 220 g cocoa butter chips
  • 30 ml coconut oil
  • 100 g cocoa powder
  • 30 ml maple syrup
  • ½ teaspoon vanilla extract
  • ½ teaspoon salt
  • 100 g gluten-free refined sugar-free cornflakes, finely crushed
  • 20 g natural unsalted peanuts roughly chopped
  • 1 teaspoon flaked sea salt
A stack of Chocolate Peanut Butter Caramel Crunch Cups
Instructions
Peanut Butter Date Caramel
  1. Place all the ingredients into a small food processor and mix together for 5-10 minutes so the caramel is ultra smooth. Every so often turn off the processor and scrape down the sides for an even blend.
Chocolate
  1. Melt the cocoa butter chips and coconut oil in a bain marie or metal bowl set over a pan of simmering water. Remove from the heat.
  2. Sift the cocoa powder into the cocoa butter then whisk in until smooth.
  3. Stir in the maple syrup, vanilla extract, salt and crushed cornflakes.
Assembly
  1. Pour 1 tablespoon of the molten chocolate into the bottom of each cupcake liner.
  2. Place in freezer for 3 minutes so the chocolate is half set.
  3. Remove from the freezer. Push the chocolate ¾ way up the sides of the cupcake liner then place back in the freezer for 10 minutes for chocolate to completely set.
  4. Remove the chocolates from the freezer.
  5. Spoon 2 teaspoons of peanut butter date caramel into each case and smooth down the top of the caramel.
  6. Pour 1 tablespoon of the cornflake chocolate over the top of the caramel so it is completely covered.
  7. Place the chocolate back into the freezer for 20 minutes to set.
  8. Remove the chocolate from the freezer, sprinkle over some chopped peanuts and flaked sea salt.
  9. Store the chocolates in the fridge. They will keep for at least a week.
Recipe Notes

*use a natural peanut butter which should only have ‘peanuts’ listed under the ingredients.

*The caramel cream I use is from a tin of coconut milk. If you are based in the UK then the best coconut milk brand to use is Biona as it contains no gums or stabilisers. Place your tin of coconut milk in the fridge upside down overnight. By the morning the coconut will have separated from the water, leaving you with beautifully solidified coconut cream at the top of your tin which you can scoop out with a spoon. I use the leftover coconut water for drinking, adding to smoothies, thinning out salad dressings or cooking with.

Homemade Chocolate recipe adapted from Minimalist Baker's Easy Vegan Chocolate



SHOP THE RECIPE

These cocoa butter chips are perfect for this recipe. Sevenhills Wholefoods Organic Cacao/Cocoa Butter, Wafers, 1kg are a pure ingredient with no ‘may contain..’ scariness.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Chocolate Brownie Espresso Trifles {gluten-free}

Chocolate Brownie Espresso Trifles are a luxurious gluten-free dessert for fiendish chocolate lovers.

Chocolate Brownie Espresso Trifles

I am a sucker for a trifle and man oh man is a Chocolate Brownie Trifle taking the situation to the absolute limit! It’s pure indulgence there is no getting away from it.

Chocolate Brownie Espresso Trifles

The base of these Trifles are incredibly fudgy gluten-free brownie bites soaked in a punchy espresso. Layered with a silky luxurious chocolate mousse and topped with a sweet and light espresso dreamy cream topping.

Chocolate Brownie Espresso Trifles

Chocolate Brownie Espresso Trifles

Now, lest we not forget my awkward time as an assistant at a cookery school where the chef announced to the students ‘Georgina’s portion sizes are far too large, please don’t serve the apple crumble the way she has’. Of course I was mortified but she was also correct, my portion sizes are really something I need to work on. No one has ever mistaken my cakes for the sort of delicate little patisserie you might find in a bijou bakery in Paris.

That said, I mentioned up top that these Trifles are a romantic double couple serving. Perhaps you might think of them for Valentine’s Day if you care to celebrate this polarising occasion. However, even though these Trifles divide beautifully between two regular sized small glass tumblers, you could possibly share an individual glass with your loved one. It’s completely up to you though. Who am I to talk Miss Huge Portions over here. These Trifles are rich and gorgeously decadent and lovely to indulge in together.

Chocolate Brownie Espresso Trifles

It may seem like these Chocolate Brownie Espresso Trifles are a bit of a faff but actually they are not as time consuming as they appear. The fudge brownies are the easiest one bowl brownies in the world. There’s a bit of cooling time involved but that’s just time you can walk the dog, watch Netflix, go to bed, hang out with your friends or your family.

Chocolate Brownie Espresso Trifles

I have a lot of brownie recipes up my sleeve but these incredibly fudgy gluten-free brownies are one of my faves as they are so quick and easy. This recipe just makes a small batch, enough for two people and is a one bowl affair. You melt the chocolate and then literally tip all the other ingredients into the mix, stir and pour into the tin. After baking it also cools in tin, it’s a pretty hands off affair, but creates the most amazing gluten-free brownies.

Chocolate Brownie Espresso Trifles

The chocolate mousse is also easy, it’s egg-free and just five minutes of prep and that dreamy cream topping will whip up in moments. Plus like all Trifles worth their salt they can be made a day or two in advance so you can just grab it from the fridge when you’re good to go. Although do note that the cream topping is always best prepared just before serving.

If you make these Chocolate Brownie Espresso Trifles then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

PIN THIS POST TO READ LATER!

Chocolate Brownie Espresso Trifles

 

Print Recipe
Chocolate Brownie Espresso Trifles {gluten-free}
Chocolate Brownie Espresso Trifles are a luxurious gluten-free dessert for fiendish chocolate lovers.
Chocolate Brownie Espresso Trifles
Course dessert
Cuisine British
Prep Time 40 minutes
Cook Time 20 minutes
Passive Time 4 hours
Servings
2
Ingredients
Brownies
  • 65 g dark chocolate
  • 55 g unsalted butter
  • 100 g caster sugar
  • 50 g almond flour
  • 1 tablespoon cocoa powder
  • 1/8 teaspoon espresso powder
  • 1 egg lightly beaten
  • ¼ teaspoon salt
Espresso
  • ½ teaspoon espresso powder
  • 20 ml boiling water
Chocolate Mousse
  • 60 g dark chocolate
  • 120 g double cream
  • 1/8 teaspoon sea salt
Cream Topping
  • 150 ml double cream
  • ½ teaspoon icing sugar
  • ½ teaspoon espresso powder
Decoration
  • 1 tablespoon chocolate shavings
  • ¼ teaspoon espresso powder
Course dessert
Cuisine British
Prep Time 40 minutes
Cook Time 20 minutes
Passive Time 4 hours
Servings
2
Ingredients
Brownies
  • 65 g dark chocolate
  • 55 g unsalted butter
  • 100 g caster sugar
  • 50 g almond flour
  • 1 tablespoon cocoa powder
  • 1/8 teaspoon espresso powder
  • 1 egg lightly beaten
  • ¼ teaspoon salt
Espresso
  • ½ teaspoon espresso powder
  • 20 ml boiling water
Chocolate Mousse
  • 60 g dark chocolate
  • 120 g double cream
  • 1/8 teaspoon sea salt
Cream Topping
  • 150 ml double cream
  • ½ teaspoon icing sugar
  • ½ teaspoon espresso powder
Decoration
  • 1 tablespoon chocolate shavings
  • ¼ teaspoon espresso powder
Chocolate Brownie Espresso Trifles
Instructions
Brownies
  1. Pre-heat oven to 180°C/160°C fan/gas mark 4 and line and grease a 4 inch x 4 inch square cake tin.
  2. Melt the dark chocolate with the butter in a bain marie or a glass bowl set over a saucepan of simmering water.
  3. Remove the melted chocolate from the heat and stir in the caster sugar, almond flour, cocoa powder and espresso powder.
  4. Stir in the egg until completely combined.
  5. Pour the brownie mixture into the pan and bake for 20 minutes.
  6. Remove from the oven and leave the brownies to cool in the tin.
  7. Place the brownies in the fridge to set for 4 hours or overnight.
  8. Remove the chilled brownies from the fridge and cut into 1 inch cubed bites.
  9. Place the brownie bites at the bottom of two glasses in a single layer. There may be a few more brownie bites than you need.
Espresso
  1. Whisk the espresso powder into the boiling water until dissolved.
  2. Pour the espresso over the brownie bites, divided into the two glasses.
  3. Place in the fridge to cool for at least half an hour.
Chocolate Mousse
  1. Melt the dark chocolate in a bain marie or a glass bowl set over a saucepan of simmering water.
  2. Remove from the heat and stir in the double cream and salt until completely combined and thickened.
  3. Spoon the chocolate mousse over the brownie espresso bites, divided between the two glasses.
  4. Place in the fridge to chill whilst you prepare the cream topping.
Cream Topping
  1. Whisk the double cream with the icing sugar and espresso powder until the cream is thick and of dropping consistency, it should not be stiff.
  2. Spoon the cream over the chocolate mousse layer, divided between the two glasses.
  3. Decorate the finished Chocolate Brownie Espresso Trifles with chocolate shavings and more espresso powder.

SHOP THE RECIPE

I used a very small square cake tin for baking the brownies. This one in fact – PME Anodised Aluminium Square Cake Pan 4 x 4 x 3-Inch Deep

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Mini Chocolate Peppermint Bundts {gluten-free}

Mini Chocolate Peppermint Bundts

Mini Chocolate Peppermint Bundts are light gluten-free chocolate sponges infused with peppermint. Crowned with a white chocolate peppermint ganache and frosted with crushed candy canes.

Mini Chocolate Peppermint Bundts

Mint and Chocolate is possibly my favourite flavour combination. Minted Chocolate Brownies I think were my first ever posting on the blog. I’m sure you can find them somewhere here on this site but you’re going to have to get there yourself. They were not gluten-free and the photos are shocking. A Mint Aero was the first thing I ate after Cole was born and it was such a perfect treat that I made one was also packed in my hospital bag for Beau’s birth as well.

Mini Chocolate Peppermint Bundts

For some reason the chocolate and mint combo is symbolic of the season which suits me fine. At the moment I am hooked on this Mint Hot Chocolate made with oat milk from Harris & Hoole. I don’t normally go into coffee shops that much as I don’t drink coffee and these places rarely do gluten-free cakes. But this Mint Hot Chocolate has my heart and I am finding it hard every time I go into Crouch End not to pick one up to go.

Mini Chocolate Peppermint Bundts

So you can imagine that I am rather taken with these Mini Chocolate Peppermint Bundts as well. The chocolate sponge is gluten-free, made with a blend of white rice flour, teff flour and tapioca flour. Teff flour and chocolate go perfectly together, the caramelly notes of the teff providing the ideal backdrop. Peppermint is not only infused into the sponges but also in the white chocolate ganache poured over the top. The dusting of crushed candy canes then completes these intensely chocolatey cakes with such brightness.

Mini Chocolate Peppermint Bundts

These mini bundt tins themselves are also a bit of a revelation. I grabbed them from TK Maxx at the end of last season at some ridiculously low price and have been looking forward to using them all year. For some reason they felt a bit Christmassy. The cakes took all of 20 minutes to bake to perfection in these and they are beautifully non-stick so the bundts literally fell out when I tipped them upside down. It was such a quick cooling time too and with the ganache taking about 5 minutes to prepare they are such a simple treat to whip up. So lovely to serve at a Christmas Party or maybe New Year if you are thinking that far ahead.

Mini Chocolate Peppermint Bundts

If you make these Mini Chocolate Peppermint Bundts then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own kitchen creation then I’d also love it if you’d share it and tag me on instagram. It is so lovely for me to see your creations and variations of my recipes.

Print Recipe
Mini Chocolate Peppermint Bundts {gluten-free}
Mini Chocolate Peppermint Bundts are light gluten-free chocolate sponges infused with peppermint. Crowned with a white chocolate peppermint ganache and frosted with crushed candy canes.
Mini Chocolate Peppermint Bundts
Course cake
Cuisine British
Prep Time 30 minutes
Cook Time 20 minutes
Servings
8 cakes
Ingredients
  • 110 g white rice flour
  • 80 g teff flour
  • 20 g tapioca flour
  • 50 g cocoa powder
  • ¾ teaspoon bicarbonate of soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 145 g unsalted butter
  • 120 g light brown sugar
  • 135 g caster sugar
  • 4 eggs
  • ¾ teaspoon peppermint extract
  • 70 g dark chocolate melted and cooled
  • 145 ml whole milk
  • 145 ml hot coffee (145ml boiling water with 3/4 teaspoon coffee powder mixed in)
Chocolate Peppermint Ganache
  • 200 g white chocolate chopped
  • 125 ml whipping cream
  • ½ teaspoon peppermint extract
  • 3 peppermint candy canes crushed
Course cake
Cuisine British
Prep Time 30 minutes
Cook Time 20 minutes
Servings
8 cakes
Ingredients
  • 110 g white rice flour
  • 80 g teff flour
  • 20 g tapioca flour
  • 50 g cocoa powder
  • ¾ teaspoon bicarbonate of soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 145 g unsalted butter
  • 120 g light brown sugar
  • 135 g caster sugar
  • 4 eggs
  • ¾ teaspoon peppermint extract
  • 70 g dark chocolate melted and cooled
  • 145 ml whole milk
  • 145 ml hot coffee (145ml boiling water with 3/4 teaspoon coffee powder mixed in)
Chocolate Peppermint Ganache
  • 200 g white chocolate chopped
  • 125 ml whipping cream
  • ½ teaspoon peppermint extract
  • 3 peppermint candy canes crushed
Mini Chocolate Peppermint Bundts
Instructions
  1. Preheat the oven to 180°C/160°C fan/gas mark 4 and grease mini bundt tins.
  2. Sift together the flours, cocoa, bicarbonate of soda, baking powder and salt. Set aside.
  3. Whisk together the butter and the sugars for a few minutes until light and fluffy.
  4. Add in the eggs one at a time, then the peppermint extract. At this point the mixture usually looks curdled but don’t worry it will come back together.
  5. Pour in the melted chocolate and mix until completely combined.
  6. Add the flour mixture alternately with the milk, adding the flour in three additions and the milk in two (begin and end with the flour), scrape down the sides of the bowls as needed.
  7. Pour in the coffee and mix until just combined.
  8. Pour into your prepared bundt tins and bake for 20 minutes.
Chocolate Peppermint Ganache
  1. Place the white chocolate in a medium sized bowl and set aside.
  2. Heat the whipping cream in a small saucepan, then just before it starts to boil remove from the heat.
  3. Pour the whipping cream over the white chocolate and leave for 30 seconds for the chocolate to melt. Mix together until the chocolate has completely melted into the cream. Add the peppermint. You need the ganache to be nice and thick so it is barely pourable. If it’s too runny then place in the freezer for 5 minutes to firm a bit more.
  4. Pour the ganache over the top of each bundt cake so it drips down the side.
  5. Sprinkle the crushed candy canes over the top of each bundt.

SHOP THE RECIPE

I can’t find the exact bundt tins I have anywhere but these 4PCS Bundt Pan Non-Stick Fluted Ring Cake Tin Mini Cake Pan Set Mould for Baking(4″) by LUFEIYA very similar. They come in a pack of four so I just baked the cakes in two batches.

I used yourhealthstore Premium Gluten Free Brown Teff Flour 1kg for this recipe as I really like the flavour. I also tested it with Doves Farm teff flour which worked just as well but it seems to be out of stock everywhere at the moment. I don’t know if they are stopping supplying it which is a shame as it was good value and it comes in small quantities. Bob’s Red Mill though is good too, just a little more expensive.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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‘Nutella’ Fudge Oat Bars {gluten-free}

‘Nutella’ Fudge Oat Bars are so deliciously thick and chocolatey with a gluten-free rolled oat base and an ooey gooey fudgey filling of homemade nutella.

A stack of Nutella Fudge Oat Bars

I’ve got a bit of exciting news to impart. I’m finally bouncing back from maternity leave and returning to the cake stall next month. Sunday 6th October to be exact, at Stroud Green Market, which is my neighbourhood farmers’ market. I have decided to stay local and stick to the one market for the moment to ease me back into the game. Plus I love the vibe at Stroud Green Market, it is run with a lot of passion with a lovely community feel. I will be selling the usual layer cakes, loaf cakes, bars and delectable goodies which are all totally gluten-free and incredibly delicious.

overhead of Nutella Fudge Oat Bars

For the foreseeable future I’ve chosen to not focus on jams, chutneys and other preserves which does disappoint me, but something had to give, besides my sanity. I still look after Cole and Beau for the majority of my week and I haven’t been preserving anything this year whist I’ve adjusted to two little souls to juggle. Although I expect I’ll have a few jars of something moving towards Christmas like my mincemeats or cranberry sauce. I’m very excited to be getting back to proper work and I cannot wait to dive back in.

Even though I have been on maternity leave from the market stall I’ve obviously been just as busy on the blog as ever which has been a great excuse for developing new recipes for the stall. Lately it’s been a recurring theme that I have also been trying to revamp some old recipes which didn’t get as much love as they should the first time round and updating the ingredients and sometimes method to create gluten-free versions. Didja know this blog is all about the gluten-free these days?

overhead of Nutella Fudge Oat Bars

These ‘Nutella’ Fudge Oat Bars are a brilliant case in point. I posted the original recipe back in 2014 with some slapdash photos I took when I sold them on one of my first cake stalls. I’ve taken a couple of new photos but I’ve also amended the recipe to make it gluten-free and (whisper) remove the Nutella. There’s something about the ingredients list in Nutella that I’m not quite on board with these days, all that palm oil and sugar doesn’t sound very appealing. But the good news is this version is so much better with a more intense chocolate and hazelnut flavour. Homemade Nutella is pretty darn spesh and here I’ve used a natural hazelnut butter, melted dark chocolate, cocoa powder and a smattering of brown sugar to make the most amazing filling for these oat bars imaginable. The evaporated milk added in at the end is what transforms this incredibly chocolately nut butter into creamy gooey fudge. The rolled oat biscuit crust which holds it together is buttery and crumbly and studded with chocolate chips on the top, because if I can add more chocolate to a recipe then I will.

overhead of Nutella Fudge Oat Bars

I’m really looking forward to introducing these 2018 versions of the ‘Nutella’ Fudge Oat Bars to the cake stall. They represent the fully flavoured bakes I love to produce with the best quality gluten-free ingredients. If you live in London or are visiting for the weekend then I’ll be at Stroud Green Market every Sunday from the 6th October and I’d love to see you. I’ll be the one surrounded by a lot of cake.

A stack of Nutella Fudge Oat Bars

Print Recipe
'Nutella' Fudge Oat Bars {gluten-free}
‘Nutella’ Fudge Oat Bars are so deliciously thick and chocolatey with a gluten-free rolled oat base and an ooey gooey fudgey filling of homemade nutella.
Course cake
Cuisine British
Prep Time 20 minutes
Cook Time 35 minutes
Servings
15 bars
Ingredients
  • 100 g sweet white rice flour
  • 40 g tapioca flour
  • 240 g gluten-free rolled oats
  • 100 g hazelnuts roughly chopped
  • 240 g unsalted butter room temperature
  • 185 g soft light brown sugar sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 180 g hazelnut butter
  • 100 g dark chocolate
  • 1 tablespoon cocoa powder
  • 2 tablespoons soft light brown sugar
  • 75 ml evaporated milk
  • ¼ teaspoon salt
  • 50 g dark chocolate chips
Course cake
Cuisine British
Prep Time 20 minutes
Cook Time 35 minutes
Servings
15 bars
Ingredients
  • 100 g sweet white rice flour
  • 40 g tapioca flour
  • 240 g gluten-free rolled oats
  • 100 g hazelnuts roughly chopped
  • 240 g unsalted butter room temperature
  • 185 g soft light brown sugar sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 180 g hazelnut butter
  • 100 g dark chocolate
  • 1 tablespoon cocoa powder
  • 2 tablespoons soft light brown sugar
  • 75 ml evaporated milk
  • ¼ teaspoon salt
  • 50 g dark chocolate chips
Instructions
  1. Pre-heat the oven to 160°C and grease an 8 inch square baking tin.
  2. Whisk the sweet rice flour and tapioca flour together until combined.
  3. Add the oats, hazelnuts, butter, sugar, baking powder and salt and rub together with your hands until everything has come together to form a light dough.
  4. Press ½ the dough into the base of the baking tin to form an even layer.
  5. Melt the chocolate, hazelnut butter, cocoa powder and evaporated milk together in a double boiler, mixing together until thoroughly combined.
  6. Spread the ‘nutella’ chocolate mixture on top of the first layer of dough.
  7. Add the chocolate chips to the rest of the dough then crumble the dough on the top and press down lightly into the chocolate, don’t worry too much about it spreading out evenly.
  8. Bake in the oven for 35 minutes until the top is golden brown.
  9. Remove from the oven and leave to cool for an hour or so before removing from the tin. Leave to cool completely on a wire rack before cutting into bars.

SHOP THE RECIPE

I have had this KitchenCraft MasterClass Non-Stick Deep Square Cake Tin with Loose Base, 20 cm (8″) for years and it’s always served me really well. It has a loose base so it’s really easy to remove these oat bars from.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Steamed Chocolate Sponge Pudding with Chocolate Custard is the ultimate in pudding decadence. Warm and sticky gluten-free chocolate pudding steamed on the stove top then served with lashings of rich chocolate custard.

Steamed Chocolate Sponge Pudding with Chocolate Custard {gluten-free}

This Steamed Chocolate Sponge Pudding with Chocolate Custard takes me right back to childhood. I have been craving it for weeks but my irritating lack of time lately has meant the recipe has just sat taunting me on my laptop every time I switch it on. It was a pudding which was on constant rotation during school dinners at my primary school and I have been longing to recreate it in my own kitchen. I went to a small country primary school of only a hundred children. The school itself was just one small building with no separate dining room. We would all be seated on large tables of about 10 children, laid out in the assembly room through to the three classrooms, which were all more or less open plan. The dinner ladies called up each table one by one to line up for our hot lunch served by two cooks who always looked harassed. One tall and stern and the other short and jolly. We stood patiently at the front of the assembly room as they stood behind their trolleys dolloping out food from metals trays and huge mason cash mixing bowls.

Steamed Chocolate Sponge Pudding with Chocolate Custard {gluten-free}

First we would line up for our main course and I’m sorry to say I can’t remember a single main meal that we had. Probably shepherds pie but after that I’m a bit stumped. I think it’s very clear where my allegiances lay even in those early days as the puddings I have no problems recalling. After our main meal had been cleared away each table would be called up again to line up for our pudding. Always hot and always served with custard so thick you could stand a spoon up in it.

There was spotted dick or vicarage pudding (which was pretty much the same as spotted dick) or treacle sponge with vanilla custard, jam roly poly with strawberry custard or the pudding every child revered, chocolate pudding with chocolate custard.

Steamed Chocolate Sponge Pudding with Chocolate Custard {gluten-free}

Chocolate custard isn’t something which you come across much these days. Pubs might serve a crumble with a bit of weak vanilla sauce if you’re lucky, the likes of which would be laughed out the door at Chilton Foliat Primary School. Proper nursery custard that has body and a life of its own outside its sponge or crumble accompaniment is little seen. Let alone the rarity of a strawberry or chocolate custard. And forget Bird’s custard (which I don’t have an issue with as such) but homemade custard with double cream, eggs and sugar is a five minute job and in another world of its own. Add a bit of cocoa powder to proceedings and chocolate custard will suddenly become the most important food discovery to emerge from your kitchen since toast.

Steamed Chocolate Sponge Pudding with Chocolate Custard {gluten-free}

Steamed Chocolate Sponge Pudding with Chocolate Custard {gluten-free}

This Chocolate Sponge Pudding is old school as well. Steamed in a pudding basin, the old fashioned way. Steamed puddings are few and far between these days but this Chocolate Pudding will encourage you to rediscover them. It is so quick to pull together, perhaps a little bit faffy to sort out the lid of the pudding basin and make sure you have a big stockpot large enough to fit it in, but really only five more minutes of prep time. It does steam for 1½ hours so a little longer than a sponge you might bang in the oven but really there is no bother and technically no baking involved so a great pudding if your oven is on the blink.

Steamed Chocolate Sponge Pudding with Chocolate Custard {gluten-free}

That’s not even to mention the sheer indulgence of the Chocolate Pudding itself. Sticky on the top from the rich ganache you cleverly nestled into the bottom of the basin which then soaked alluringly into the sponge during steaming. The pudding is moist and almost gooey in the centre and is the part you really want to get your spoon stuck into as you are serving it up. It’s an ideal pudding in my chocaholic frame of mind and utterly lives up to all of my cravings. Steamed Chocolate Pudding with Chocolate Custard is exactly what weekend puds are all about.

Steamed Chocolate Sponge Pudding with Chocolate Custard {gluten-free}

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Steamed Chocolate Pudding with Chocolate Custard {gluten-free}
Steamed Chocolate Sponge Pudding with Chocolate Custard is the ultimate in pudding decadence. Warm and sticky gluten-free chocolate pudding steamed on the stove top then served with lashings of rich chocolate custard.
Steamed Chocolate Sponge Pudding with Chocolate Custard {gluten-free}
Course dessert
Cuisine British
Keyword chocolate
Prep Time 30 minutes
Cook Time 1.5 hours
Servings
8 people
Ingredients
Chocolate Sponge Pudding
  • 100 g 70% dark chocolate
  • 100 g double cream
  • 2 teaspoons golden syrup
  • 200 g unsalted butter
  • 200 g soft light brown sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 80 g almond flour
  • 70 g sweet rice flour
  • 50 g oat flour
  • 60 g cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon salt
Chocolate Custard
  • 300 ml double cream
  • 100 ml whole milk
  • 4 egg yolks
  • 75 g soft light brown sugar
  • 20 g cocoa powder
Course dessert
Cuisine British
Keyword chocolate
Prep Time 30 minutes
Cook Time 1.5 hours
Servings
8 people
Ingredients
Chocolate Sponge Pudding
  • 100 g 70% dark chocolate
  • 100 g double cream
  • 2 teaspoons golden syrup
  • 200 g unsalted butter
  • 200 g soft light brown sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 80 g almond flour
  • 70 g sweet rice flour
  • 50 g oat flour
  • 60 g cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon salt
Chocolate Custard
  • 300 ml double cream
  • 100 ml whole milk
  • 4 egg yolks
  • 75 g soft light brown sugar
  • 20 g cocoa powder
Steamed Chocolate Sponge Pudding with Chocolate Custard {gluten-free}
Instructions
Chocolate Sponge Pudding
  1. Prepare a 1.1lt pudding basin by placing a small circle of greaseproof paper into the bottom of the basin and greasing well.
  2. Melt the chocolate in a bain marie or a bowl over a simmering saucepan of water.
  3. Once melted stir in the double cream and golden syrup and pour into the bottom of the pudding basin. Set aside whilst you prepare the sponge.
  4. Cream the butter and sugar together until light and fluffy.
  5. Add the eggs one at a time and then the vanilla extract.
  6. Sift together the flours, cocoa powder, baking powder and salt then beat into the rest of the sponge mixture.
  7. Pour the sponge mixture into the pudding basin on top of the chocolate cream and smooth the top.
  8. Cut a large circle of greaseproof paper and tin foil to fit over the top of the basin with a very generous overlap. Lay the tin foil on top of the greaseproof paper then make a pleat in the centre of the two.
  9. Place the greaseproof paper/foil lid over the top of the basin, greaseproof paper down, and use string to secure the lid, tying the string just underneath the lip of the basin. Cut away the excess paper just underneath the string.
  10. Place a metal trivet or a folded up tea towel in the bottom of a large stockpot or saucepan and then place the pudding basin on top so that it doesn’t touch the bottom of the pot.
  11. Fill the pot halfway up the sides of the pudding basin with boiling water then place the lid on the pot. Bring the water up to boil then turn down to simmer for 1½ hours. Check the water level every so often to make sure it doesn’t boil dry.
  12. Once ready, remove the pudding basin carefully from the stockpot, remove the paper/foil lid and turn upside down onto a serving plate. Serve warm with plenty of custard.
Chocolate Custard
  1. To make the custard, first whisk together the egg yolks, sugar, cocoa powder and a drop of the cream to make a thick paste.
  2. Heat the cream up in a medium sized saucepan until just below boiling point then pour a small amount into the cocoa paste and whisk it in. Pour a little more hot cream in and then a little more, whisking all the while until all the cream has been added and the custard is smooth.
  3. Pour back into the saucepan and heat up until just boiling, whisking all the time.
  4. Remove from the heat and serve liberally over the chocolate pudding. I served mine with a little extra double cream poured over as well just to be audacious.

SHOP THE RECIPE

I love my Cornishware Blue and White Stripe Pudding Basin 1.1L 40oz which I use for all my steamed puddings, it’s so beautiful and sturdy and is about to really come into its own as I make my Christmas Pudding in the next couple of weeks.

It’s not easy to buy certified gluten-free sweet rice flour in the UK, for some reason Bob’s Red Mill is astronomically expensive. However I have finally found a brand which is 100% certified gluten-free and it’s fantastic. The brand is yourhealthstore Premium Gluten Free Sweet Rice Flour (glutinous) 1kg

Oat flour can be picked up at most health food shops and if I run out that’s where I head to. However, like all alternative flours it can be expensive so I find the most economical way is to buy it online. I go through bags of the stuff as it’s the flour I use most regularly so I like to buy in bulk. My favourite brand is Bob’s Red Mill Gluten Free Whole Grain Oat Flour 400 g (Pack of 4) at a reasonable price. Even better if you go the subscribe and save option.

The almond flour I really love RealFoodSource Certified Organic Extra Fine High Protein Almond Flour (1KG). It is ground extra finely so produces very fluffy results.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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