Rawspirations

DF, GF, RSF

Sticky date pudding would have to be in my top 2 favourite desserts, I always thought if I made a clean version of it that more than likely it wouldn’t turn out tasting like the original, however I was pleasantly surprised by how good it did turnout and just how wrong I was! It’s a winner in my books and I definitely recommend you give it a go It’s super moist, tastes amazing and did I mention guilt free !!

Ingredients

Pudding Ingredients

2 c* pitted medjool dates
1 1/2 c water
2 teaspoons of bi-carb soda
1/4 c maple syrup (add 1/2 cup if you like your cakes relatively sweet)
1/4 c Xyitol
1/2 c softened butter (vegan) or healthy nut oil
2 organic eggs (Flax eggs for vegan)
1 teaspoons vanilla essence
1 c of Banana Flour

Sauce Ingredients

2 c coconut cream
1-2 tbs maple sugar or Xyitol
1 tbs coconut oil
1 teaspoon vanilla essence
5 medjool dates
1/2 tsp cacao

* c = cups

Method

Preheat oven to 180C. Lightly grease round cake tin (20cm) and dust with flour.
Chop dates finely or Throw in food processor for a few seconds
Add water and gently simmer on stove for 5 minutes constantly stirring.
Add bi-carb soda and mix well.
Set mixture aside.
In a bowl beat Xyitol & maple syrup and softened butter until light and creamy.
Continue mixing and add 1 egg at a time along with vanilla essence.
Add flour and date mixture and mix well. (I stired in a few extra cut up pieces of dates into the mix).
Pour cake mixture into prepared tin and place in preheated oven. Bake for 30-40 minutes or until golden brown.
Leave in tin 10 minutes before turning out onto a cake plate.

Serve with caramel sauce or fresh fruit if desired.

Add all ingredients into food processor & blend until well combined , pour into a small saucepan & heat for a few minutes continuously stirring until it slightly thickens & remove. Pour over individual slices & serve!