While I LOVE sticky date pudding in the Thermomix, I have found that since I have reduced the amount of sugar in my diet I find it too sickly sweet to actually enjoy… until now! I find this recipe is the epitome of what Skinnymixers has always been about for me – turning recipes that we all know and love into healthier, but still as amazing, versions. I don’t think you will miss your ‘old’ recipe for sticky date after trying mine 😉 Love Nik xx
skinnymixer's Sticky Date Pudding with Caramel Sauce
Print Pin Rate Add to CollectionServings: 12
Calories: 335kcal
Ingredients
Sticky Date Ingredients
- 260 g raw almonds
- 250 g medjool dates - seeds removed
- 1 tsp bicarbonate soda
- 80 g light tasting olive oil
- 3 eggs
- 2 tsp vanilla bean paste or extract
- 1/2 tsp baking powder
- pinch of salt
Caramel Sauce Ingredients
- 300 g cream or coconut cream for dairy free
- 80-100 g coconut sugar
- 2 tsp vanilla bean paste or extract
- 1/2 tsp salt
Instructions
- Pre heat oven to 180°C or 350°F fan forced.
- In a dry mixer bowl, add 130 g or 4.6 oz of the almonds and mill for 9 sec/speed 9/MC on or until finely milled. Set aside.
- Add remaining almonds and mill for 9 sec/speed 9/MC on or until finely milled. Set aside with the other almond meal.
- Without washing the bowl, add the dates and chop for 10 sec/speed 5/MC on.
- Add 150 g or 5.3 oz water and cook for 5 min/100°C or 212°F/speed 1/MC on.
- Add bicarb soda and mix for 5 sec/speed 3/MC on. Let it sit while you lightly grease either a 12 portion muffin tray or standard cake tin.
- Add ingredients to date mixture in this order: almond meal. olive oil, eggs, vanilla, baking powder and salt and mix for 10 sec/speed 5/MC on.
- Spoon mixture evenly in to prepared dish and bake for 25 mins or until golden brown and a tooth pick comes out clean. This may take longer if you are baking it in a cake tin.
- When the puddings are cooked, remove them from the oven and in a clean mixer bowl, add caramel sauce ingredients and cook for 8 min/70°C or 160°F/speed 4/MC on.
- Serve puddings warm with caramel sauce poured over.
Notes
Tip
You can use normal dried dates in this recipe by soaking them in boiling water first and draining the water off prior to using.
Nut-free
You can replace the nuts with the same amount of Spelt flour or plain flour plus an additional 1/2 tsp Baking Powder.
Egg-free / Vegan
Replace the 3 eggs with 6 Tbsp Apple Sauce
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Nutrition
Serving: 100g | Calories: 335kcal | Carbohydrates: 15.2g | Protein: 6.7g | Fat: 27.2g | Saturated Fat: 7.4g | Sodium: 256mg | Sugar: 15.2g