Sticky Date Puddings with Salted Caramel Sauce

Sticky Date Puddings with Salted Caramel Sauce

Sticky Date Puddings with Salted Caramel Sauce

 

These are not your average sticky date puddings. They are super moist with a lovely delicate crumb and a decadent, rich, gingerbread flavour. All of which you’d expect from a great sticky date pudding.

Unlike most sticky date puddings, however, these are dairy and gluten free and contain no refined sugar. Instead, ground almonds replace the flour, coconut oil replaces the butter and they’re sweetened entirely by dates and blackstrap molasses.

Dates and molasses are both unrefined sweeteners. Dates are a fantastic whole food sweetener full of vitamins, minerals and fibre while blackstrap molasses is the natural bi-product leftover from sugar cane crushing and also contains a number of minerals such as calcium, magnesium and iron. These two sweeteners are still forms of sugar but because they are unrefined they retain their nutritional value making them a much better choice than refined sugars that contain no nutritional value.

Lastly the salted caramel sauce is clever combination of dates, pure maple syrup, coconut milk and salt – all whipped up into a creamy sauce which doesn’t require any cooking. Simply drizzle the sauce over hot sticky date puddings and serve!

Hope you enjoy this recipe and would love to hear any questions or comments you may have in the section below. Enjoy x

 

Sticky Date Puddings with Salted Caramel Sauce

Sticky Date Puddings with Salted Caramel Sauce

Serves: 8
Prep time: 30 minutes Cook time: 40 minutes

250g dates, pitted
1 tsp baking soda
275ml boiling water
60g coconut oil, softened but still solid
100g blackstrap molasses
1/4 tsp himalayan pink salt
1/2 tsp vanilla powder or 1 tsp vanilla essence
2 eggs
180g ground almonds
1/2 tsp baking powder
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground cloves

Place the dates in a heat proof bowl, sprinkle with baking soda and pour over the boiling water. Set aside to allow the dates to soften.

Preheat the oven to 150ºC fan bake.

Prepare 8 metal pudding moulds by greasing the sides, dusting with flour of your choice (corn flour or rice flour work well, otherwise use cocoa for paleo) and place a small disc of baking paper in the bottom of each. Alternatively you can simply grease a standard non-stick muffin pan and place a small disc of baking paper in the bottom of each hole.

Place the coconut oil, molasses, salt and vanilla into a bowl and beat until well combined. Add the eggs one at a time beating well after each addition. Lastly fold in the ground almonds, baking powder and spices.

Pour the dates and their soaking water into a blender or food processor and blend briefly. You still want to have some chunks of dates but the liquid should turn a pale creamy brown. Pour the date mixture into the pudding batter and fold in until well combined.

Divide the batter evenly between the prepared pudding moulds or muffin holes and place in the centre of oven to bake for approximately 40 minutes. The puddings are ready when their tops are firm and a knife inserted into their centre comes out clean.

Remove the puddings from the oven and allow to cool a little before removing from their moulds. To serve, place a warm pudding in the centre of a serving plate and drizzle with fresh salted caramel sauce.

Salted Caramel Sauce

6 medjool dates, pitted
1/4 cup pure maple syrup
1/2 cup coconut milk
1/4 tsp himalayan pink salt
1/4 tsp vanilla powder or 1/2 tsp vanilla essence

Place all the ingredients into a high speed blender or food processor and blend until smooth. Store any leftovers in the fridge.

 

Sticky Date Puddings with Salted Caramel Sauce

 

 

Decadent Dark Chocolate & Raspberry Brownie

Decadent Dark Chocolate & Raspberry Brownie

Decadent Dark Chocolate & Raspberry Brownie

 

 

Many moons ago while I was living in London, I discovered that chocolate brownies which were my ultimate sweet treat back then, were in fact super easy to make.

After trying a few average recipes, I made it my misison to find the ultimate, decadent, dark chocolate brownie recipe.

I tried out many, many recipes (much to my flatmates delight), and eventually settled on two. One had chocolate chunks and one didn’t.

I was looking for the perfect brownie that had a glossy top crust and was moist and soft on the inside. It couldn’t be too cakey or too fudgey, and it had to have the perfect melt in the mouth texture. Lastly, it had to actually taste like chocolate, not just sugary sweetness.

Over time my two winning recipes were slowly adapted and eventually morphed into one ultimate dark chocolate brownie recipe.

More recently I adapted it to include alternative ingredients making it dairy, gluten and refined sugar free (depending on the type of chocolate you use), while ensuring that it still tasted exactly the same as the original recipe!

This final version has raspberries added because their sweet tartness perfectly balances the rich chocolate flavour. I also think they make the brownie look much prettier and festive, making this a great recipe for special occasions such as Valentine’s day or Christmas!

 

Decadent Dark Chocolate & Raspberry Brownie

 

VERY IMPORTANT:

These brownies MUST be eaten at room temperature to ensure you get the true melt-in-mouth experience. They will keep well in or out of the fridge in a sealed container for up to 2 weeks. In hot weather I recommend storing them in the fridge and bringing them to room temperature half an hour before serving. They’re also fantastic when heated gently and served as a dessert with your favourite  yoghurt or ice cream.

 

Decadent Dark Chocolate & Raspberry Brownie

Makes: 24 pieces
Prep time: 20 minutes Bake time: 45 minutes

325g dark chocolate (I use 62% cacao solids with no milk products)
200g coconut oil
2g sea salt
1 Tbsp espresso coffee  (or 1 Tbsp instant coffee mixed with 1 Tbsp cold water)
240g coconut sugar
3 eggs
1 tsp baking powder (gluten free)
60g rice flour
40g cornflour
200g frozen organic raspberries

Preheat oven to 160ºC and line a baking tin with baking paper. This recipe fits well in a rectangular 23cm x 32cm tin.

Break up the chocolate and place in a heat proof bowl along with the coconut oil, salt and coffee. Place the bowl over a pan of simmering water ensuring the bowl isn’t touching the water. Stir occasionally until melted.

Meanwhile, place the eggs and coconut sugar in a mixing bowl and beat (either with an electric handheld beater or in a bench top mixer) until they become pale and frothy, approximately 10 minutes. This beating time ensures you will have a nice glossy top to the brownies.

When the chocolate mixture has melted, slowly add it to the egg mixture and stir well. Sift the rice flour, cornflour and baking powder together and stir into the mixture.

Pour the mixture into the prepared pan and spread evenly. Sprinkle the frozen raspberries over top and gently press into the mixture.

Place brownie in the centre of the oven and bake for 45 minutes or until a knife comes out clean. The brownie should have risen slightly and have a nice glossy top.

Allow to cool on a rack and then cut into desired shapes.

 

Note:
Frozen raspberries are best used in this recipe to ensure they don’t burn during baking.