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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