Each bite a warm embrace, with a generous sprinkling of chocolate chips with every taste. Topped with lashings of smooth caramel, this heavenly creation is a celebration of decadence and love.
Ingredients
Pudding
250g dates, chopped
1 1⁄2 cups water
1⁄2 tsp bicarb
1⁄4 cup (60g) butter or coconut oil, softened
3⁄4 cup coconut sugar
2 eggs (use flax egg or egg replacement)
2⁄3 cup flour of your choice (we used spelt)
1.5 tsp baking powder
75g Loco Love Dark Chocolate Drops, roughly chopped
Pinch of salt
Caramel Sauce
1 cup coconut sugar
1⁄4 cup (60g) butter or coconut oil
125ml coconut or thickened cream
1 tsp vanilla
Method
- Preheat oven to 180°C and line a 20cm cake tin.
- In a medium saucepan, combine dates and water and bring to a simmer until soft.
- Take off the heat, stir in the bicarb soda and allow to cool. Mash or blend to puree.
- In a medium mixing bowl, cream the butter and sugar until fluffy, then add eggs one at a time, mixing well to incorporate.
- Add in the date puree, chocolate, salt and flour (this should be premixed with baking powder to ensure even distribution) and stir to combine.
- Pour into the cake tin and bake for roughly 45 minutes, or until inserted skewer comes out clean.
- While the pudding is in the oven, combine caramel sauce ingredients in a small saucepan over medium heat, stirring until melted together and reduced to your desired consistency.
- Serve the pudding warm with a healthy scoop of icecream (we love Knox & Aya) and lashings of caramel sauce.
Enjoy!
