You'll love this simple family favourite. For extra creamy and extra nutty variation, stir through a tablespoon of macadamia nut butter to the caramel. A crowd pleaser.
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Servings 6people
Course Dessert
Preference Gluten Free
Perfect for Entertaining
Skill level Easy
Ingredients
1cupmedjool dates*pitted. *If using dried dates instead of medjool, soak dates in boiling water for 10 minutes to soften, then drain.
2eggsroom temperature
2tbspcoconut oilmelted
1tspvanilla extract
1 1/2cupsalmond meal
1/3cupcoconut sugar
1tspbaking powder
3/4cupmacadamia nutschopped
pinch salt
Caramel sauce
250mlcanned coconut cream
1/4cupcoconut sugar
1tbspmaple syrup
2tspvanilla extract
pinch salt
Extra chopped macadamias to serve
Instructions
Pre-heat oven to 175°C.
Using a high speed blender or food processor blend dates, coconut oil, almond meal, eggs and vanilla to combine.
Add wet mixture to a large mixing bowl. Stir through almond meal, coconut sugar, baking powder and salt. Combine well.
Stir through macadamias
Spoon into a lined muffin try or loaf tin depending if you want individual puddings or one large.
Bake in oven for 30-35 mins (for individual) or 35-40 minutes for one large, or until cooked through.
Caramel sauce
In a saucepan heat coconut cream.
Add coconut sugar, maple syrup, vanilla and salt and whisk to combine. Continue whisking over medium heat until coconut sugar dissolves and sauce thickens to liking (it will thicken further once cool).
Serve pudding with warmed caramel sauce and additional chopped macadamias.
Notes
For extra creamy and nutty variation to your caramel, stir through 1-2 tbsp macadamia nut butter.