(0)

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!

INGREDIENTS

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 eggs
2 tsp vanilla extract

Sticky date sauce

100g medjool dates, chopped
400ml coconut cream

METHOD

  1. Preheat oven to 180°C and line the base and sides of a 20cm square cake tin with baking paper.
  2. 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.
  3. NOTE: Don't overblend, you want to keep some texture.
  4. Sift flours, ginger and baking powder into a bowl, returning husks to mixture, then stir through stevia.
  5. Whisk together melted coconut oil, eggs and vanilla until combined, then fold through blended dates and flour.
  6. Pour mixture into prepared tin and bake for 35 minutes or until an inserted toothpick comes out clean.
  7. 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.
  8. Pierce pudding all over with a skewer and pour half of the sauce over, then cut cake into 9 even pieces.
  9. 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.

We love feedback

So comment below and if you decide to make it yourself, be sure to share it with us. We can't wait to hear what you think!

  • Tags

  • Reviews

    Comments

    1. Marcus says:

      Not a bad recipe, but it you are using plain flour you might as well use sugar. Would be great to see the recipe using an alternative to wheat flour.

      1. Patrick says:

        Hi Marcus, any grain based flour in our recipes can be substituted for an alternative flour. Just make sure to look into conversion ratio’s and you’ll sometimes need a little more or less than the grain-based flour.

    Leave a Review

    Your email address will not be published. Required fields are marked *

DON'T HAVE A LOGIN? REGISTER NOW

LOST PASSWORD?

Use of this site constitutes acceptance
of our User Agreement and Privacy Policy

Please use only a-z,A-Z,0-9,dash and underscores, minimum 5 characters
Minimum 8 characters
Please wait...

REGISTERED ALREADY? LOGIN HERE

Use of this site constitutes acceptance
of our User Agreement and Privacy Policy

Create your new collection