• Chef: Jo Whitton 
• Serves: 12-16
• Time: 1 hour

Ingredients:

Pudding

• 200g butternut or pumpkin, peeled, deseeded and cut into 2cm pieces
• (or 200g orange sweet potato, peeled and cut into 2cm pieces)
• 140g coconut milk
• ½ tsp vanilla powder or extract
• 80g honey
• ½ tsp fine sea salt
• 1 tbsp gelatine powder, optional
• 70g unsalted butter or 60g coconut oil, plus extra for greasing pan
• 100g peanut butter
• 170g almond meal
• 40g cacao powder
• ½ tsp bicarbonate of soda
• 1 tsp apple cider vinegar

Sauce 

• 120g peanut butter
• 70g coconut cream
• 20g butter or coconut oil
• 40g honey
• ½ tsp vanilla powder
• ½ tsp sea salt
• 70g water

To Serve

Cream or coconut cream, optional

Method:

Preheat oven to 170°C and grease a square baking dish with butter or coconut oil (or line with baking paper).

Finely chop pumpkin in a food processor, or grate with a grater. 

Place pumpkin into a saucepan and add coconut milk, vanilla, honey, salt, gelatine, butter or coconut oil and peanut butter. Simmer over a medium-low heat for 10-15 minutes, stirring occasionally, until mixture is well-cooked.

Place almond meal, cacao powder, bicarbonate of soda and vinegar into a food processor, add hot pumpkin mixture, and mix on high speed for 20 seconds, or until mixture is smooth. Pour into lined dish and cook for 35 minutes, or until a skewer inserted in the centre of the pudding comes out clean.

Place all of the sauce ingredients into a saucepan and simmer over medium heat for 3-5 minutes, stirring, until mixture thickens. If mixture splits, just whisk or blend until it comes back together. Serve pudding with sauce spooned over, and a spoonful of cream or coconut cream if desired.

Store in fridge for up to 1 week, or freeze for up to 4 months. Sauce is best made as needed as it will thicken in the fridge, but can be rewarmed and thinned out with a little coconut milk if needed.