Ingredients
FOR THE PUDDING:
- 1 cup Joolies Organic Medjool Dates, pitted
- ½ cup boiling hot water
- 1 tsp baking soda
- 2 tbsp pumpkin purée
- 1 tbsp cinnamon
- ¼ tsp nutmeg
- ¼ cup coconut flour
- ¼ cup tapioca flour
- ½ tsp sea salt
- ¼ cup almond butter
FOR THE SAUCE:
- ¼ cup Joolie’s Organic Medjool dates, pitted
- 1 can full fat coconut milk
- 1 tsp cinnamon
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350
- Spray 8×8 baking dish (or slightly smaller) with coconut oil/avocado oil spray, and set aside.
- Boil water (or heat in microwave for 60 seconds).
- Once boiling, pour over all of the dates and let soak for 20 minutes.
- Next, add 1 cup of the dates, plus the water, to a food processor, along with the remaining ingredients.
- Pulse for about 30 seconds to 1 minute, until fully incorporated. You want to leave some date chunks, that’s YUM.
- Transfer mixture to baking dish and use spatula to ensure it's even.
- Bake 20 minutes.
- While the pudding is baking, add sauce ingredients to a blender, and blend well, adding extra liquid if needed
- Pour sauce generously on top of the pudding, and DEVOUR!!!!!!
Recipe loosely adapted from @feastingonfruit
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