If you love the taste of an indulgent sticky date pudding then this healthy re-creation is going to be one of your all-time favourites. The dates and maple syrup give a naturally sweet flavour, while the almond meal and coconut oil give it a rich, gooey texture. Enjoy this refined sugar-free and gluten-free treat with a cup of chai.
Healthy Sticky Date Pudding
- 3 medjool dates, pitted and roughly chopped
- 1/2 cup almond meal
- 1 egg, lightly whisked
- 1/2 tsp cinnamon
- 1/4 tsp baking powder
- 1/2 tsp sea salt
- 1 tbsp maple syrup (optional)
- 3-4 tbsp warm filtered water
- coconut oil
- chopped pecans, to decorate
For the date drizzle
- 5 dates, pitted and roughly chopped
- 1 tbsp nut butter (almond, cashew or tahini)
- pinch of sea salt
- 1/4 cup filtered warm water
- Preheat the oven to 160°C.
- Place the chopped dates in 3-4 tbsp filtered water for 5-10 minutes, or until they’re soft.
- Meanwhile, combine the almond meal, whisked egg, cinnamon, baking powder, sea salt and maple syrup (if using) in a bowl. Use a fork or whisk to combine the ingredients until there are no clumps and the mixture is light and bubbly. This should take around 5 minutes.
- Drain and reserve the water from the chopped dates and add it in to mixture. Whisk the mixture again until it’s smooth. Stir through the chopped dates.
- Use the coconut oil to lightly grease two small ovenproof bowls. Spoon the mixture equally into each bowl. Place the puddings in the oven for 15 minutes.
- Meanwhile, make the date drizzle by placing all of the ingredients in a bowl or small food processor. Using the food processor or a stick blender, blend the ingredients until they form a smooth, creamy consistency. If the mixture is too thick, add a little water.
- To check if the sticky date puddings are cooked, insert a skewer into the centre. If it comes out clean, they’re ready.
- To serve, top the puddings with the date drizzle, a sprinkle with pecans, a dollop of coconut ice-cream and a handful of fresh berries, if desired.