Almond Flour Sticky Date Pudding

Serves 6

Time 1 hour

Ingredients

1 cup dried pitted dates

¾ cup milk (of choice)

1 tsp bicarbonate of soda

⅓ cup light extra virgin olive oil or melted butter

1 egg

¼ cup maple syrup

1 ¼ cups almond flour

Caramel Sauce

¼ cup maple syrup

½ cup coconut milk

2 tsp vanilla extract

Method

Heat oven to 180°C and line a 15 cm x 8.5 cm loaf tin with greaseproof paper. Add dried dates and milk to a small saucepan and place on low heat. Bring to a simmer and cook the dates until softened, stirring throughout. Once the dates have softened, remove from heat, add the bicarb soda and stir, then set aside to cool.

Add light olive oil or melted butter to a mixing bowl with egg and maple syrup and whisk until creamy. Then add the date mix and almond flour and mix. Pour into the lined loaf tin and bake for 40-45 minutes.

Whilst it bakes, make the caramel sauce. Add maple syrup, coconut milk and vanilla to a small saucepan and bring to a simmer, then reduce the sauce for about 6-8 minutes or until you see it thicken. Remove from heat and allow to cool slightly, it will thicken more in this time frame.

Once the sticky date loaf has baked, allow it to cool for 10 minutes then pour half the caramel sauce over the top. Slice and serve in a shallow serving bowl (to catch all the sauce) with extra caramel sauce drizzled over the top and a dollop of coconut yoghurt, ricotta or plant based ice cream.