Warm coconut and caramel pudding recipe

A soft, wholesome pudding overflowing with natural caramel – now that's our kind of dessert

This pudding is free from refined sugar, dairy and gluten – the perfect dessert to satisfy those comfort food cravings.

Ingredients

For the pudding

4 eggs

¾ cup coconut flour

18 medjool dates, pitted

1 teaspoon baking soda

¾ cup boiling water

4 tablespoons maple syrup

2/3 cup coconut oil

1 teaspoon vanilla extract

1 teaspoon baking powder

For the caramel sauce

½ cup hulled tahini

½ cup maple syrup

1 heaped tablespoon peanut butter

½ cup coconut oil

1 teaspoon vanilla extract

Pinch of Himalayan salt

Method

1. Preheat oven to 170 °C. Line a square cake pan with baking paper.

2. In a food processor, add all the ingredients and mix until well combined.

3. Pour into the lined baking tray and place in the oven for 25 minutes or until a skewer inserted into the middle comes out clean.

4. Remove from oven and use a skewer to poke holes over the cake.

5. While the pudding is baking, add all caramel ingredients to a food processor or blender and mix until combined and smooth.

6. Pour ½ cup of the caramel sauce over the cake and allow the pudding the sit for 10 minutes.

7. Heat up the remaining caramel sauce in a small pot or microwave until slightly warm.

8. Cut into pieces and serve with the warm caramel sauce.

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