The JSHealth team and I made a healthy sticky date pudding this week and I cannot even describe how delicious and indulgent it tastes … and it’s gluten-free and refined sugar-free. Enjoy it this holiday season as the ultimate sweet treat!
Healthy Sticky Date Pudding
- 1/2 cup almond meal
- 3 medjool dates, pitted and roughly chopped
- 3-4 tbsp warm filtered water
- 1 egg, lightly whisked
- 1 tbsp maple syrup (optional)
- 1/2 tsp cinnamon
- 1/4 tsp baking powder
- 1/2 tsp sea salt
- Coconut oil, to grease
- Chopped pecans, to decorate
- 5 dates, pitted and roughly chopped
- 1 tbsp nut butter (we love almond, cashew or tahini)
- pinch of sea salt
- 1/4 cup filtered warm water.
- Preheat oven to 160°.
- Place chopped dates in 3-4 tbsp filtered water for 5-10 minutes, or until soft.
- Meanwhile, combine almond meal, whisked eggs, cinnamon, baking powder, sea salt and maple syrup, if using, in a bowl and use a fork or whisk to combine until there are no clumps and the mixture is light and bubbly, about 5 minutes.
- Drain and reserve the water from the chopped dates and add in to mixture, whisking again until smooth. Stir through the chopped dates.
- Use the coconut oil to lightly grease two, small ovenproof bowls. Spoon mixture equally into each bowl.
- Place in oven and bake for 15 minutes or until a skewer inserted into the centre comes out clean.
- Meanwhile, add Date Drizzle ingredients to a bowl or small food processor. Using the food processor or a stick blender, blend the ingredients until smooth, adding extra water if necessary to thin.
- Top baked puddings with Date Drizzle, sprinkle with pecans and serve with coconut ice-cream or berries, if desired.
My 8-week Program is full of delicious, healthy recipes for you to try. To find out more, visit www.theprogram.jessicasepel.com