Since going Paleo, one thing that has been off the list is Sticky Date pudding. When searching for an appropriate dessert for my birthday this year, I had a hankering for an old-time favourite. But finding a recipe that would not make me feel ill was a little bit of a challenge, so massive thanks to Rowena Smart for the inspiration.
This sticky date pudding is amazing but definitely only an occasional treat; it also makes for great training fuel on longer rides.
Time: 55 minutes
- ¾ cup medjool dates, pitted
- ¼ cup boiling water
- ¼ cup coconut oil
- ¼ cup maple syrup or agave or coconut nectar
- 3 tbsp unsweetened almond milk – don’t use the processed crap from the supermarket
- 1 large egg
- 1 ¼ cups almond meal
- ¾ tsp baking soda
- Pinch cinnamon and nutmeg (do NOT use more than a pinch)
- 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. Line a circular baking dish with baking paper (I greased with coconut oil and dusted with almond meal and didn’t have much luck).
- 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 baking dish (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