Caramel Peanut Butter Chocolate Pudding in Crock-Pot

Our hangout-restaurant serves a dessert to die for, and I've been wanting to recreate it at home. So I went on the net and found a recipe that might be close to what I had in mind and changed a few things to make it even closer to it. It's not as fancy, but it will do for my afternoon sugar fixes. I take a bite every time I walk by it in the kitchen. 

I sprinkled black walnuts instead of pecans this time. Delish!

Gooey yumminess

Caramel Peanut Butter Chocolate Pudding in Crock-Pot

Cake:
1 cup flour
1/2 cup sugar
2 Tbsp unsweetened cocoa powder
2 Tbsp baking powder
1/2 tsp salt
1/2 cup almond coconut milk 
2 Tbsp roasted walnut oil
1 Tbsp vanilla extract
1/2 tsp almond extract
4 Tbsp peanut butter
Butter or coconut oil to grease Crock-pot

Sauce:
3/4 cup  brown sugar
1/4 cup unsweetened cocoa powder
1 1/2 cup hot water
2 Tbsp brandy, optional but highly recommended!

It's soupy right now but gets gooey later.

Toppings:
Caramel flavored ice cream topping
Pecans, chopped
More peanut butter, optional

Chocolate, peanut butter, caramel... what else can one pile on?

Grease Crock-pot with butter or coconut oil. Combine all of the cake ingredients but peanut butter in a bowl and mix until smooth. Drop peanut butter in the batter with a spoon. In a separate bowl, mix the sauce ingredients and pour the mixture on the batter in Crock-pot.

Mix the cake ingredients....

...until smooth.

Dollops of peanut butter

Pour the cocoa mixture on top of the batter. Do not stir.

Turn to high. Cook for 2.5 to 3 hours.

The cocoa mixture gets under the cake and gets syrupy after cooking in the Crock-Pot. Check it every now and then with a small knife to see if the sauce is not completely gone. I like mine on the gooey side, so I turned off the Crock-Pot after 2.5 hours. You just scoop out the cake and the syrup in your bowl and drizzle with caramel sauce and chopped nuts.

Best served warm.

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