On a cold winters night, sometimes a little comfort food is called for... and this is our take on an oldie, but a goodie! Whilst there are no added, processed sugars in this sticky date pudding, it is quite sweet from the natural sugar in the dates and has a delicious sticky texture. Dates are rich in many minerals and a good source of dietary fibre, and nut butter further improves the nutrient density of this delicious dessert.
INGREDIENTS
Gluten Free, Vegan
We use all organic ingredients
Makes 4 individual puddings
- 8-10 medjool dates, seeds removed
- 1/4 cup cold drip coffee (or decaf coffee)
- ½ cup filtered water
- 1 tsp bicarb soda
- ½ cup almond, macadamia or cashew nut butter
- 1 tsp vanilla extract
- 1 tsp cinnamon powder
- 1 tbsp lemon juice
- ¼ cup coconut flour
- 1/4 cup tapioca flour
- Pinch of sea salt
Toffee Sauce (optional – can just serve with coconut yoghurt & cinnamon)
- 6 medjool dates, seeds removed
- 1 cup coconut milk
- 1 tsp vanilla extract
- Pinch sea salt
TO MAKE
- Preheat oven to 180°C.
- Grease 4 small ramekins or ceramic loaf pan with coconut oil and place on baking tray.
- Place dates, coffee, & bicarb soda in food processor, along with cashew butter, lemon juice, vanilla & cinnamon and blend lightly until combined (but dates still a little textured).
- Add water and blend briefly until combined.
- Add coconut & tapioca flours and salt and mix gently until mixed through.
- Spoon into ramekins or loaf pan.
- Bake for 30 minutes until firm to touch.
- Remove from oven and serve while still warm.
Toffee Sauce
- Blend all ingredients together in food processor until smooth & creamy.
TO SERVE
Delicious with toffee sauce, coconut yoghurt or coconut ice cream if desired.
