STICKY COCONUT CARAMEL DATE PUDDINGS

Ingredients:

For the puddings -

• 200g dates, soaked in boiling water for 10 minutes

• 4 tablespoons almond butter or tahini

• 2 tablespoons The Coconut Co coconut nectar

• 150ml almond milk

• 1 teaspoon vanilla extract

• 100g oat flour

• 70g The Coconut Co coconut sugar

• 1 teaspoon baking powder

• 1 teaspoon cinnamon

• ½ teaspoon ginger

• Pinch of nutmeg

For the caramel sauce -

• 400ml coconut milk

• 2 tablespoons The Coconut Co coconut sugar

• 2 tablespoons The Coconut Co coconut nectar

• Pinch of cinnamon

Get making!

1. First make the puddings: preheat the oven to 180C and grease 4 x individual pudding tins

and place on a baking tray.

2. Drain the dates (keep the water) and add to a blender with the almond butter/tahini, nectar,

milk, vanilla and 4 tablespoons of the water. Blend well until smooth. Add in the flour, sugar, baking

powder and spices and blend again until you have a smooth batter. Divide between the tins to fill

then bake for 20-25 minutes until golden, risen and firm.

3. Meanwhile make the sauce: Heat the coconut milk, sugar and nectar in a pan over a medium

heat and allow to cook for 10-15 minutes, stirring regularly, until thickened. Stir in the cinnamon.

4. Either while still hot or cooled, tip each pudding out into a bowl then pour over some of the

caramel sauce. Sprinkle over pecan or walnut pieces and enjoy!