Sticky Date Pudding

Who else thinks Sticky Date Pudding is the ultimate winter dessert? It’s a dessert the whole family will love, and to make it even better, this recipe is refined sugar-free!

Sticky Date Pudding

Ingredients:

1 cup dates
1 cup boiling water
½ tsp baking soda
60g coconut oil, melted
1 ripe banana
2 eggs
2 Tbsp coconut sugar
2 Tbsp maple syrup
1 tsp vanilla
1 cup ground almonds
½ cup coconut flour
¼ cup tapioca flour
1 Tbsp cinnamon

Caramel Sauce:

200ml coconut milk or cream
2 Tbsp coconut sugar
1 Tbsp maple syrup
1 tsp vanilla extract
Generous pinch of sea salt

Instructions:

1. Preheat oven to 180 degrees C.
2. Place dates in a bowl, sprinkle over baking soda. Pour over boiling water. Stand 10 minutes, then mash well with a potato masher (or fork) until it resembles sloppy porridge.
3. In a separate bowl mash the banana, then add the mashed dates, coconut oil, vanilla, maple syrup and eggs. Mix well.
4. Add the ground almonds, coconut flour, tapioca flour, cinnamon and coconut sugar. Mix well.
5. Pour the mixture into a lined brownie tin and bake for 40 minutes. 
6. To make the caramel sauce, in a small sauce pan add all of the ingredients and cook on medium heat for approx 5 minutes or until the mixture starts to thicken and reduces down slightly. Bring it to a gentle boil. 
7. To serve, cut a slice of sticky date and pour the caramel sauce over the top!