You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!
200g medjool dates, chopped
1 tsp bicarb soda
3/4 cup plain flour
3/4 cup wholemeal spelt flour
1/2 tsp ground ginger
1/2 tsp baking powder
1/4 cup Natvia
1/4 cup coconut oil, melted
2 tsp vanilla extract
Sticky date sauce
100g medjool dates, chopped
400ml coconut cream
- Preheat oven to 180°C and line the base and sides of a 20cm square cake tin with baking paper.
- Combine dates and bicarb soda in a small bowl and pour over 1 1/2 cups boiling water. Set aside for 15 minutes, then blitz with a stick blender for a few seconds.
- NOTE: Don't overblend, you want to keep some texture.
- Sift flours, ginger and baking powder into a bowl, returning husks to mixture, then stir through stevia.
- Whisk together melted coconut oil, eggs and vanilla until combined, then fold through blended dates and flour.
- Pour mixture into prepared tin and bake for 35 minutes or until an inserted toothpick comes out clean.
- Meanwhile, combine remaining 150g dates and coconut cream in a small saucepan and simmer gently for 8 minutes. Using a stick blender, puree until smooth.
- Pierce pudding all over with a skewer and pour half of the sauce over, then cut cake into 9 even pieces.
- Return sauce to the stove and continue to simmer for another 5-8 minutes to reduce to a thick sauce. Serve pudding with extra sauce and a dollop of Greek yoghurt or vanilla ice cream, if desired.
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