Tahini Sticky Date Pudding

This tahini sticky date pudding is fudgy, sweet and made without refined sugar, dairy or eggs. Top with tahini caramel for an extra punch of sweetness!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 180°C and grease a silicon muffin tray.

Step 2

Place the dates into a bowl and pour over boiling water. Mix in the bicarb soda and allow to soak for 20 minutes. Drain, chop the dates and set aside.

Step 3

In a large bowl, mix together the tahini, rice malt syrup, vanilla extract and oat milk. Add the self-raising flour and salt and mix well.

Step 4

Fold through the chopped dates until well combined and transfer the batter into the muffin tray.

Step 5

Bake in the oven for 35 minutes or until a skewer comes out clean: Allow to cool and remove from the muffin tray.

Step 6

To serve, mix together the ingredients for the tahini caramel sauce. Place the sticky date puddings upside down on a plate. Top with coconut yoghurt, drizzle with the tahini caramel and garnish with slivered almonds. Enjoy! Store in the fridge for 4-5 days.