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Mint-Chocolate Huel Chocolate Pudding


  • 2 bananas
  • 10g maple syrup
  • 50g dairy-free dark chocolate
  • 60g caster sugar
  • 30g cocoa powder
  • 1/4 tsp salt
  • 75g Mint-Chocolate Huel
  • 135ml oat milk


  • Start by mashing up the banana with a fork.
  • Then, melt together the chocolate with oat milk, vanilla and syrup and stir to produce a silky chocolate mix. Mix into the blitzed banana mixture.
  • Sift together Mint-Chocolate Huel, caster sugar, cocoa powder and salt. Then add the banana and chocolate mixture and mix into a smooth batter.
  • Then, fill ramekins with the batter and refrigerate for at least 30 mins before consuming. OR if you’d like a baked chocolate pudding a little like chocolate fondant, place in a preheated oven (180℃) for 10-15 minutes until the top has set.

    Nutrition (per portion)

    kcal 285
    g %TE
    % fat 10 33
    % protein 9 12
    % carbs 36 51
    of which sugars 26 36

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