My sweet lord! Such a common desert that is served and I struggled for a long time in making a tasty pud that ticked all the boxes (DF, GF but still yum!).
This one is one for the archives.
Ingredients
220 grams (1 ½ cups) almond meal
12 chopped pitted dates
1 cup boiling water
50 grams (1/3 cup) coconut sugar
2 eggs
55 grams (2 tablespoons) butter/ghee
1 teaspoon. 100% vanilla extract
1 teaspoon. baking powder (optional)
Directions
Preheat oven to 180°C and line a 20 cm cake tin with baking paper.
In a bowl place the dates in boiling water. Leave these to soak until the dates become soft
Meanwhile, cream the coconut sugar and butter in a mix master until a paste forms.
Add the eggs and vanilla extract, mix until combined.
In a separate bowl mix the almond meal, baking powder and date/water together
Add the butter/sugar batter and mix until combined.
Transfer the batter in to the prepared cake tin and place in to the oven for 45 minutes until lightly golden.
Allow to cool for 10 minutes before turning out on to a wire rack
Caramel sauce option
1 cup coconut cream
1/3 cup coconut sugar
2 tablespoon butter
1 teaspoon. 100% vanilla extract
For the caramel sauce
In a medium heat sauce pan melt the butter and sugar together. Add the coconut cream and vanilla and continue to stir for 5 minutes. Be careful to not let it boil!
To serve
Cut a slice of sticky date and pour the caramel sauce over the top! You can also serve this with additional coconut cream to cut the sweetness.