Ingredients
- 250g H&B Medjool Dates
- 200ml unsweetened almond milk
- 1 tsp vanilla extract
- 2 large eggs
- 1 tbsp pomegranate molasses
- 60g H&B Ground Almonds
- 50g Gluten Free H&B Oat Flour
- 1 tsp baking soda
- 80g H&B Luxury Mixed Nuts
- 2 tsp ground cinnamon
For the toffee sauce
- 225g H&B Medjool Dates
- 250ml coconut milk
- 1 ½ tsp vanilla extract
- Pinch of salt
| Per | 100g | Per serving |
|---|---|---|
| Energy (Kj) | 895 kJ | 2290 kJ |
| Energy (kcal) | 214 kcal | 546 kcal |
| Fat | 8.5g | 22g |
| of which saturates | 2.9g | 7.4g |
| Carbohydrates | 28g | 71g |
| of which sugars | 23g | 58g |
| Fibre | 3.4g | 8.6g |
| Protein | 4.7g | 12g |
| Salt | 0.12g | 0.3g |
Step 1
Preheat the oven to 180°C (160°C fan) / 350°F. Grease and line a baking dish (approximately 14 x 24 x 7 cm).
Step 2
In a food processor, blend the dates with almond milk and vanilla until smooth and creamy. Add the eggs and pomegranate molasses, then blitz again until fully combined.
Step 3
In a mixing bowl, combine the ground almonds, oat flour, baking soda, baking powder, mixed nuts and cinnamon.
Step 4
Fold the blended date mixture into the dry ingredients until thoroughly mixed, then pour into the lined baking dish.
Step 5
Bake for 45 minutes until a skewer comes out clean.
Step 6
Blend the dates, coconut milk, vanilla and salt until silky smooth, with a pourable consistency similar to whipping cream. Warm gently in a pan before serving.
Step 7
Slice the pudding into six pieces before pouring the warm “toffee” sauce generously over the top. It’s also delicious served with frozen yoghurt or a scoop of coconut ice cream.
