PALEO STICKY DATE PUDDING WITH PALEO CARAMEL SAUCE
Paleo Sticky Date Pudding with Paleo Caramel Sauce
So the other night while Smarty and I were out for dinner, (just steak and veggies, nothing interesting) I had this sudden craving for Sticky Date Pudding. I can’t remember the last time I had Sticky Date Pudding but I decided I had to have it!
So then it was finding a recipe that wasn’t full of sugar and preservatives…I did a hunt around and then found a recipe that I could make the alterations to easy enough so we could have Paleo Sticky Date Pudding. Now I’m bringing it to you!
If your currently using my ebook or thinking about it, you can use this is as a Saturday or Sunday night treat (don’t do this every week, hence the word ‘treat’).
Time: 55 minutes
¾ cup medjool dates, pitted
¼ cup boiling water
¼ cup coconut oil
¼ cup maple syrup or agave
3 tbsp unsweetened almond milk
1 large egg
1 ¼ cups almond meal
¾ tsp baking soda
Pinch of nutmeg
½ cup coconut palm sugar
1 cup full fat coconut milk (from can)
½ tsp vanilla bean
1 tbsp coconut oil
Preheat oven to 160 degrees. Grease 6 muffin tray.
Place the dates in boiling water and let sit for 5minutes. Meanwhile beat the coconut oil & maple syrup in food processor. Add the milk, eggs and soaked dates to food processor.
Combine almond meal, baking soda & spices in a small bowl. Pour the dry ingredients into the food processor and allow to combine. Pour into pre-greased muffin pan (silicon is easier).
Place in the oven to bake for 35 – 45 minutes (depending on your oven) they shouldn’t be soggy, just sticky.
While puddings are cooking make your caramel sauce. Combine all ingredients in a small saucepan, place on a medium – high heat and bring to the boil. Reduce the heat to medium and keep stirring.
Once the sauce has become thicker remove from the heat.
Remove puddings from the oven and serve with caramel sauce. Yum!