Sticky Date Me Pudding

GF, DF + V - makes around 10 slices

INGREDIENTS:

• 250g medjool dates, pitted and chopped

• 1 1⁄2 cups water

• 1⁄2 tsp bicarb

• 1⁄4 cup coconut oil, softened

• 3⁄4 cup coconut sugar 

• 2 eggs

• 2⁄3 cup almond flour or your choice of flour

• 1.5 tsp baking powder

• 75g dark chocolate

• Pinch of salt

• Coconut yoghurt or ice cream to serve

CARAMEL SAUCE:

• 1 cup coconut sugar

• 1⁄4 cup coconut oil

• 125ml coconut cream

• 1 tsp vanilla extract

METHOD:

1. Preheat oven to 180°C and line and grease a 20cm cake tin.

2. In a medium saucepan, combine dates and water and bring to a simmer until soft.

3. Take off the heat, stir in the bicarb soda and allow to cool. Using a fork mash the dates until soft and blended.

4. In a mixing bowl, whisk the coconut oil and sugar until fluffy, then add eggs one at a time, mixing well to incorporate.

5. In a separate bowl mix together the flour and baking powder.

6. Add in the date puree, chocolate, salt and flour and mix together.

7. Pour into the cake tin and bake for roughly 45 minutes, or until a skewer comes out clean.

8. While the pudding is baking, combine caramel sauce ingredients in a small saucepan over medium heat.

9. Whisk until sauce begins to thicken. then remove from heat.

10. Serve the pudding with a dollop of coconut yogurt and ice cream.