Sugar-free, gluten-free sticky date pudding

Name: Sugar-free, gluten-free sticky date pudding
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: ½ cup honey; 450g medjool dates, pitted; 1 tsp bicarb; 1 ½ tsp each mixed spice, ginger; 2 cups almond meal; ¼ cup coconut oil; 1 tsb baking powder; 3 eggs; Toasted almond flakes to serve; 160g medjool dates, pitted; ½ cup coconut cream

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by Warren Mendes

delicious. team

Mar 10, 2018

Have your cake and eat it too with this healthy twist on a decadent classic.

½ cup honey
450g medjool dates, pitted
1 tsp bicarb
1 ½ tsp each mixed spice, ginger
2 cups almond meal
¼ cup coconut oil
1 tsb baking powder
3 eggs
Toasted almond flakes to serve

Salted date caramel

160g medjool dates, pitted
½ cup coconut cream
½ cup honey

Method

1.

Preheat oven to 180.
2.

Add the honey, medjool dates and 1 cup water to a saucepan and place over medium heat. Cook for 6-7 minutes then add bicarb, stir through and set aside to cool.
3.

Meanwhile combine the remaining ingredients except the flaked almonds in a bowl and beat to combine.
4.

Stir through the date mixture.
5.

Grease and line a square 21cm cake pan.
6.

Pour mixture into the pan then bake for 45 minutes. Remove and cool for 10 minutes.
7.

Meanwhile for the date caramel, place all the ingredients in a blender and process until smooth.
8.

Serve the sticky date topped with the date caramel and toasted almonds.