Paleo Pumpkin Sticky Toffee Pudding
Ingredients
The pudding
-
1
cup
Joolies Organic Medjool Dates, pitted
-
½
cup
boiling hot water
-
1
tsp
baking soda
-
2
tbsp
pumpkin purée
-
1
tbsp
cinnamon
-
¼
tsp
nutmeg
-
¼
cup
coconut flour
-
¼
cup
tapioca flour
-
½
tsp
sea salt
-
¼
cup
almond butter
The sauce
-
¼
cup
Joolie’s Organic Medjool dates, pitted
-
1
can
full fat coconut milk
-
1
tsp
cinnamon
-
1
tsp
vanilla extract
Instructions
- Preheat the oven to 350°F.
- Spray an 8x8 baking dish with coconut oil or avocado oil spray and set aside.
- Boil water and pour it over the dates, letting them soak for 20 minutes.
- In a food processor, combine 1 cup of the soaked dates with the soaking water and remaining pudding ingredients, pulsing until well mixed but leaving some date chunks.
- Transfer the mixture to the baking dish and spread it evenly.
- Bake for 20 minutes.
- While the pudding is baking, blend the sauce ingredients in a blender until smooth, adding extra liquid if needed.
- Pour the sauce generously over the baked pudding and serve.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
12g
Total carbohydrates
36g
Total protein
4g
Sodium
150mg
Cholesterol
0mg
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