Mini Sticky Date & Ginger Puddings w/ Caramel Sauce
Mini Sticky Date & Ginger Puddings w/ Caramel Sauce
A handful of dates can hold up to 10mg of iron and also contain beneficial nutrients that can aid absorption and haemoglobin production. Added with the cashews from the caramel sauce at 6.7mg per 100g, we have a very scrumptious iron-boosting dessert.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- DATE PASTE:
- 2 cups dates, pips removed
- Water
- PUDDING:
- 1¼ cups almond meal
- 1 cup date paste
- 2 tbsp ground ginger
- 2 tbsp psyllium husk
- ¼ cup ground golden flax
- ¼ cup water
- CARAMEL SAUCE:
- 1 cup cashews, soaked
- ½ cup date paste
- 1 cup coconut sugar
- ½ cup water
- ½ cup coconut oil, melted
- 1 tbsp vanilla extract or essence
- 1 tsp sea salt
Method
- To make date paste, place 2 cups of dates in a bowl and fill with water level to the height of the dates. Soak 4 hours or overnight then blend. Excess can be stored in a jar in the freezer.
- Preheat oven to 180°C and lightly grease a muffin tray with coconut oil.
- Place pudding ingredients in a mixing bowl and mix thoroughly.
- Press mixture into muffin tray, making them level with the muffin tray (the top of the muffin tray will be the bottom of the puddings).
- Bake for 20-30 mins.
- To make the caramel, place all ingredients in a high-speed blender and blend until smooth. Can be stored in a jar in the fridge for a week or freezer for longer.
- Serve puddings warm with a generous drizzle of caramel sauce.
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