Servings
8
Prep time
Cook time
Recipe
Ingredients
- 350g Medjool dates, pitted & diced
- ¼ cup pure maple syrup
- 1 cup water
- ½ tsp mixed spice
- ½ tsp ground cinnamon
- 1 tsp ground ginger
- 2 cups almond meal
- 2 tsp baking powder
- 3 organic eggs
- ¼ cup olive oil
- 1 tsp vanilla extract
- 410g tin sliced pears in natural
- syrup, drained
- Caramel Sauce
- ¼ cup pure maple syrup
- ¼ cup tahini
- ¼ cup coconut cream
- Pinch sea salt
Method
- Preheat oven to 180°C. Grease and line an 8-cup mini loaf pan with strips of baking paper.
- Place Medjool dates, maple syrup and 1 cup water into a saucepan over medium heat. Cook for 6 mins, stirring until combined, then set aside to cool.
- In a medium bowl, add remaining ingredients and beat until well combined.
- Stir through the date mixture.
- Spoon mixture into your mini loaf pan and top each 1 with a slice of pear.
- Bake for 30-35 mins until golden and cooked through. Remove and cool for 10 mins.
- To make the salted caramel sauce, place all the sauce ingredients in a small saucepan over low heat. Stir until well combined.
- Serve the sticky date puddings topped with the caramel sauce. Delicious served with homemade custard.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
