A delicious Gooey Nut Butter Choc Pot that is incredibly simple and quick to make using just 6 easily sourced ingredients!
It is gluten free, vegan and refined sugar free so the perfect quick dessert for those with food allergies.
If you love nut butter and chocolate then trust me this dessert is for YOU!!!
Very similar to a chocolate fondant this has a slightly firm top layer and once you go through you get oozing nut butter and chocolate.
This recipe is versatile so you can either cook it in the oven or microwave (timings in the recipe below). You can also use any nut butter you prefer or even leave it out if you have a nut allergy.
If you try these Gooey Nut Butter Chocolate Pots let me know!
Leave a comment, rate it and don’t forget to tag me on Instagram @healthylivingjames using #healthylivingjames . I absolutely love seeing and sharing your recreations!
If you have kids, you HAVE to get them involved as they will absolutely love making these!
Here is a recipe video for you to follow, make sure to subscribe to my YouTube for more content coming soon!
Give it a try, I would love to hear your thoughts.
Recipe
Chocolate Pot
Ingredients
- 3 tablespoon oat flour (make your own by simply blending oats into flour)
- 3 tablespoon cacao powder
- 1/2 teaspoon baking powder
- 1 1/2 tablespoon maple syrup
- 90 ml milk 1/3 cup (I used unsweetened almond)
- 1 tablespoon peanut butter optional
- 1 pinch salt
Instructions
- Pre heat your oven to 200C. Create the oat flour by adding oats to a blender for 30-60 seconds until it forms a flour.
- Now to a mixing bowl add the oat flour, cacao powder, baking powder, tiny pinch of salt and whisk until well mixed with no lumps
- Now add the maple syrup and pour in the milk slowly whilst hand whisking until smooth
- Add a spoonful of nut butter to the bottom of your ramekin (optional).
- Pour the mixture into your ramekin and place in the oven for 10-12 mins or microwave for 40-80 seconds. Let cool for a minute before eating and it should still be gooey in the middle and slightly firm on the top and sides.
Notes
Nutrition
Please note that Nutrition information is a rough estimate
Love chocolate and peanut butter? Then try my Snickers Flapjacks
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Hi James. I made your pasta with the rich tomato sauce this evening. It was a great success. Thank you! I also made the gooey nut butter chocolate pots – it was awful. I was so disappointed. It was very dry with no goo whatsoever. Such a shame, we were so looking forward to it
Am I correct in thinking that this is fir 1 person? So for 3 people I would triple the ingredients? I don’t have individual ovenproof dishes. Can I do 1 large ovenproof dish?
Please can you do a video of this one? I have tried twice now and not sure i’ve got it. Would be good to see what texture your batter is and consistency etc. Thanks
Hey Emma, I did a video a few years ago on these, check it out here: https://www.instagram.com/reel/CKW1J_BJX5T/?igshid=YmMyMTA2M2Y=
got your book yesterday. Just made these. They were a disaster. Completely dry and crumbly, no goo whatsoever. Only thing I didn’t follow exactly to a tee was that I mixed some agave nectar with the maple syrup as I’m not a huge fan of maple syrup but I can’t see how/why that would make a huge difference? I noted the comment in the book about not overcooking them and I did exactly 10 minutes and my oven usually needs longer than recipes state so I’m pretty sure they weren’t overcooked. I also noticed the recipe says ‘pour’, there was no way this would pour, it was far too dry and had to be spooned into the ramekins. Something not quite right here with the amounts or something….hmmm
Hey Emma, firstly thank you for buying the book! Sorry these didn’t work for you. It sounds like the thickness of the sauce. This can be down to a thicker milk used. I would suggest adding more milk next time. It’s probably the most temperamental recipe in the book as it varies so much on oven temps too. Let me know how you get on 🙂 as once you nail it it’s awesome!
ok, thanks, will try again and let you know. fingers crossed
actually, have you done a facebook video with this one at all?
Hi we have a big oven which costs lots to run would these work in a ninal on bake or air fry or in microwave like a mug cake not sure in timings
Try 60-90 seconds in a microwave 🙂
I can’t tolerate even GF oats. What would be a good swap for these? I noticed someone mentioned buckwheat flour, but I can’t tolerate that either. I’m coeliac & have a problem with most grain based products. I’m ok with gram flour, rice flour & a little corn meal/flour. Would a standard GF flour work or a nut based flour? Any suggestions appreciated. Thanks James
Hey Linda, I would opt for plain gluten-free flour
I tried this recipe but swapped the nut butter for Bournville chocolate and it was amazing!! Thanks so much for the recipe
Glad you enjoyed it Lorna 🙂
So easy and quick, so gooey and just what I needed ! Defo make again.
Brilliant, super simple recipe to satisfy my 13 year old daughter’s craving for mug cake this evening. Thank you James!
Thanks Caroline 🙂
Hi I was thinking the same thing did you cook in microwave is so how long for please
Is the amount of cocoa powder right? 3 tablespoons? My hubby made this for us this evening but there was way too much cocoa!
Hi Heather, yes this is definitely correct! If it’s too bitter just add more sweetener.
This was amazing!! So yummy
Hello James,
Is it okay to substitute agave for maple syrup in your recipes?
Thanks,
Frances
Hey Frances 🙂 absolutely!!
Hi James
I love your recipes but I’m a bit concerned about your use of oats and oat flour. In Australia they are not allowed to be sold as GF although they were for a while. I did try them (even though I’m Coeliac) and I’m not sure if they were okay for me or not so I stopped having them.
This recipe looks lovely. I use a similar one that is just peanut butter, ripe banana and raw cacao powder.
If you could advise of options to swap the oats and oat flour with when you publish your recipes it would be much appreciated.
Keep up the great work!
Kelly
Hi Kelly, Oh we have certified gluten-free oats here in the U.K do you not have those?
Kelly I use buckwheat a lot instead of oats and it works fine – again u can grind it up
Hope that helps
James,
Can you use Date Syrup instead of Maple syrup
Hey Brenda, absolutely! Enjoy 🙂
This one was so beautiful…
Yesterday I tried to do a sweet for easter but it did not went well (recipe find elsewhere) so today I saw this one and I really needed to try it!
So worth it!
Tastes amazing and is so simple!
I just love your recipes
Thanks!
Really pleased to hear you enjoyed it Mariana 🙂 thank you!
Wow! Made this first thing this morning for Easter lunch and they were incredible. Super light and gooey and incredibly rich and decadent – absolutely perfect and so incredible simple.
Swapped oats for quinoa flakes and reduced the maple syrup to 1 tbsp. Would have preferred them a bit less sweet and rich, so will reduce the maple again and reduce the cacao powder a bit too.
Another absolute winner, loved by the whole family. Thanks James!
So easy to make & tastes so decadent. It’s highly recommended if you love choc puddings. Absolutely love your recipes.
Thank you Sara 🙂
I made these for the first time last night. They were absolutely delicious. Quite stodgy in comparison to more unhealthy desserts but they oozed and really hit the spot. Will definitely make again.
Yay glad you enjoyed them Natalie 🙂