200g medjool dates, chopped
1 tsp bicarb soda
3/4 cup plain flour
3/4 cup wholemeal spelt flour
1/2 tsp ground ginger
1/2 tsp baking powder
1/4 cup Natvia
1/4 cup coconut oil, melted
2 tsp vanilla extract
Sticky date sauce
100g medjool dates, chopped
400ml coconut cream
Preheat oven to 180°C and line the base and sides of a 20cm square cake tin with baking paper.
Combine dates and bicarb soda in a small bowl and pour over 1 1/2 cups boiling water. Set aside for 15 minutes, then blitz with a stick blender for a few seconds.
NOTE: Don’t overblend, you want to keep some texture.
Sift flours, ginger and baking powder into a bowl, returning husks to mixture, then stir through stevia.
Whisk together melted coconut oil, eggs and vanilla until combined, then fold through blended dates and flour.
Pour mixture into prepared tin and bake for 35 minutes or until an inserted toothpick comes out clean.
Meanwhile, combine remaining 150g dates and coconut cream in a small saucepan and simmer gently for 8 minutes. Using a stick blender, puree until smooth.
Pierce pudding all over with a skewer and pour half of the sauce over, then cut cake into 9 even pieces.
Return sauce to the stove and continue to simmer for another 5-8 minutes to reduce to a thick sauce. Serve pudding with extra sauce and a dollop of Greek yoghurt or vanilla ice cream, if desired.
Nutritional Info (Per Serve)
Dietary Fibre 7.2g
Sat Fat 13g