STICKY DATE PUDDING WITH SALTED CARAMEL SAUCE

A couple of weeks ago it was my turn to make something sweet for girls night! I asked the host what her ultimate dessert would be that I could recreate a sugar-free healthy version of. After an almost instant reply of “ummm sticky date pudding??” I was a little stumped because sticky date puddings are usually made of butter and brown sugar – big No No’s! BUT it didn’t take long before I was completely mind blown from the healthy versions of sticky date desserts all over the internet. I decided to go with the amaaaaazing looking Loving Earth recipe because I practically drooled on my screen as soon as I read it. And let me just tell you it blew everyone’s mind and you couldn’t tell that there wasn’t a single grain of refined sugars in sight!!!! This is the real deal minus the nasties. The cake itself didn’t take too long to make either. I chose to make 1 single large cake but 4-6 mini individual loafs would also have been a treat. Dates are packed with fiber and have so many nutritional benefits for you body. They are one of the very best sweet and versatile foods that can regulate the digestive process and are great natural unrefined sweetener whilst also offering a rich dose of several vitamins and minerals. Some health specialists have suggested eating 2-3 dates a day is necessary for a healthy and balanced diet and digestive system. This dessert is the perfect combination of natural sugars, proteins, carbohydrates and essential fats to give you the energy boost you need without the ugly sugar high and crash. Kids will also love it ! and salted caramel sauce?? need I say more!!!

 

 

sticky date 2

 

STICKY DATE PUDDING WITH SALTED CARAMEL SAUCE

serves 6 – GF  P V SF DF – 50 minutes

CAKE

4 teaspoons Coconut Oil (for greasing)

200g Salted Caramel L.E Chocolate >> SHOP HERE

3 tbsp Coconut Oil

80ml almond mylk

1 cup buckwheat flour or almond meal

1 tsp baking powder

½ tsp salt

½ cup Coconut Sugar

1 cup medjool dates, pitted

½ cup boiling hot water

250ml almond mylk

80–120g coconut cream

SAUCE

1 cup coconut cream

1 cup medjool dates, pitted

100g Salted Caramel Chocolate >> SHOP HERE

2 tbsp Lucuma or Maca Powder (optional)

2 tbsp coconut sugar

½ tsp salt

 

METHOD

Preheat oven to 180 degrees. Grease the loaf pan, mini loaf pans or large cake tin with the coconut oil.

Put the chocolate, coconut oil and 80ml almond milk in a double boiler. Gently heat until the chocolate has melted. Stir until smooth, remove from the heat and set aside. (you could do this in the microwave if you wanted to)

In another bowl, put the flour, baking powder, salt and coconut sugar. Stir together.

In a blender or small food processor, blitz together the medjool dates and water until the dates are just broken up. Add 205ml of almond milk and mix until combined. Gently fold in the through the caramel chocolate mixture.

Divide the mixture into the prepared mini loaf tins or large cake tin and place into the oven.

MINI LOAFS: Bake in the oven for 8-10 minutes until the edges and top are just cooked – you still want the middle to be slightly gooey as it will keep cooking once removed from the oven.

LARGE CAKE: Bake in the oven for 35-40 minutes until the edges and top are just cooked – you still want the middle to be slightly gooey as it will keep cooking once removed from the oven.

FOR THE SAUCE

Whilst the puddings are baking simply blend in a blender the dates and coconut cream until smooth. Place into a saucepan over a low heat with the caramel chocolate, Lucuma/maca, coconut sugar and salt. Keep mixing until the chocolate has melted and everything is combined before removing from the heat.

Remove cake from oven and gently poke/stab cake with a knife to create holes. Pour 1/2 of the sauce over the cake and let it seep into the holes. This is where the moist ‘pudding’ factor takes place. You want it to be nice and moist.

Place back in oven for 5-10 minutes. (Note: You do not need to place the mini cakes back in the oven)

When ready to serve, gently run a knife around the edge of the pans to loosen the small puddings or cake. Place on serving plates and serve with hot caramel sauce. Enjoy immediately! A blob of vanilla bean or coconut ice cream would be an absolute match made in heaven here. I also shaved some extra caramel chocolate on top.

Thanks Loving Earth for this incredible recipe!!!

sticky date

ENJOY !

K

 

 

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