Sticky Date Pudding

Name: Sticky Date Pudding
Prep time: 10 minutes
Ingredients: Ingredients2 cups paleo flour mix; 1 ¼ cup medjool dates pitted and chopped (about 6.5oz or 10 dates); 3 pasture raised and organic eggs; 1 cup coconut sugar; 1 can 13.5 oz full fat coconut milk; 3 teaspoons vanilla extract; 1/2 cup grass-fed ghee; 1 teaspoon baking soda

Sweet and sticky date pudding that's gluten free and topped with homemade caramel sauce. The pudding is refined sugar free and paleo.

This recipe is Dairy Free, Gluten Free, Paleo with main ingredient

Here's another recipe from our new five ingredient cookbook, which is a best seller thanks to all of you! This sticky date pudding is Dessi's take on a classic toffee pudding, but this one is gluten free, refined sugar free, and tasty as can be.

You can make these puddings in a classic mini bundt cake mold or a muffin tin. The kicker is the dairy free caramel sauce made from coconut milk and coconut sugar.

After you make this recipe, check out Dessi's gluten free shortbread cookies, which are perfect for the holidays.

How To Make Gluten Free Sticky Pudding

Start by placing the chopped and pitted medjool dates in a pot with some water and cook until soft and mushy. Meanwhile beat together the coconut sugar with eggs, vanilla, and ghee.

The sticky date pudding is refined sugar free, the coconut sugar adds such a great caramel flavor. Dessi loves to use Bob's paleo flour mix, but keep reading to get a homemade version of the flour in case you don't want to buy it.

Mix the flour with the egg mixture and then add the dates and mix well. Transfer the mixture to a bundt mold or muffin tin and bake for about 30 minutes, or until a toothpick comes out clean.

How To Make Paleo Flour Mix

If you want to make a homemade version of Bob's paleo flour mix it's very easy. Just mix almond flour, arrowroot starch, coconut flour, and tapioca starch together in the proportions below.

2 cups almond flour
1 cup arrowroot starch
2/3 cup coconut flour
1/3 cup tapioca starch

Make sure to try more of Dessi's dessert recipes:

Ingredients

2 cups paleo flour mix
1 ¼ cup medjool dates pitted and chopped (about 6.5oz or 10 dates)
3 pasture raised and organic eggs
1 cup coconut sugar
1 can 13.5 oz full fat coconut milk
3 teaspoons vanilla extract
1/2 cup grass-fed ghee
1 teaspoon baking soda

Instructions

Preheat oven to 325°F. Add 2 cups of paleo baking mix to a large bowl along with ¼ teaspoon salt and ½ teaspoon baking soda. Mix well and set aside.
Place chopped dates in a pot with 1 cup of water over medium heat until the mixture starts to boil, turn heat down to a simmer, and cook for 5 minutes until the mixture gets very soft and jammy. Remove from heat and add 1/2 teaspoon of baking soda to the date mixture and beat with hand mixer until very smooth.
In a separate bowl, use a hand mixer to beat 3 eggs, ½ cup coconut sugar, and 2 teaspoons of vanilla on high for about 5 minutes and add ½ cup ghee and beat for another 30 seconds. Add the flour mixture to the egg mixture and beat for 1 minute until everything is fully incorporated. Fold in the date mixture and stir until just combined.
Schmear a little bit of ghee inside of a mini bundt cake or muffin tin, sprinkle over a bit of paleo flour mix, and fill the tins almost to the top with batter.
Bake for 30-33 minutes or until a toothpick comes out clean and allow to cool.
To make the caramel sauce, add the coconut milk to a small pot along with ½ cup coconut sugar, ½ teaspoon salt, and bring to boil. Immediately turn the heat down to a gentle simmer for 40-50 minutes while stirring occasionally with a wooden spoon. The sauce will reduce and turn deep caramel color. The sauce will thicken once it cools down, so don’t worry if it looks a bit loose. Remove from the heat and stir in 1 teaspoon of vanilla extract, set aside to cool.
Let the pudding rest in the tin for about 15 minutes and then pop them out. Drizzle caramel sauce all over just before serving. Enjoy!

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