Healthy Sticky Date Pudding
A healthy sticky date pudding using wholefood ingredients and a two ingredient caramel sauce. Recipe is gluten free, dairy free, egg free, vegan and refined sugar free.
Servings 6
Ingredients
Caramel Sauce
- 1/2 cup medjool dates (approx 6) pitted, chopped
- 1/2 cup full fat canned coconut milk
- 1 tsp vanilla extract (optional)
- Pinch sea salt (optional)
Sticky Date Pudding
- 3/4 cup medjool dates pitted, chopped
- 1/2 cup boiling water
- 2 tsp baking powder
- 1/4 cup nut butter (almond/ cashew/macadamia)
- 1 tbsp coconut oil melted
- 1/2 cup almond meal
- 2 tbsp tapioca flour
- 1 tbsp coconut flour
- 1 tsp lemon juice
- 1 tsp vanilla extract
- Pinch sea salt
Instructions
- Pre-heat oven to 180°C.
- First make the caramel. In a Vitamix blender pulse dates with coconut milk (and option vanilla and salt) until combined. Use a spatula to scrape down sides intermittently if needed.
- Spoon caramel into a heat proof dish and set aside.
- To make the sticky date puddings. Add to the Vitamix blender (no need to wash) dates, boiling water and baking powder. Allow to sit for 20 mins.
- Add nut butter, coconut oil and blend to combine.
- Add almond meal, tapioca, coconut flour, lemon juice, vanilla and sea salt. Blend to combine.
- Spoon batter into a greased muffin tray.
- Bake in oven for 20 minutes or until cooked through. Allow to slightly cool.
- Serve individual puddings with warmed caramel sauce.