Paleo Pumkin Sticky Toffee Pudding

November 19, 2019

PALEO PUMPKIN STICKY TOFFEE PUDDING - INGREDIENTSFOR THE PUDDING:1 cup Joolies Organic Medjool Dates, pitted1/2 cup boiling hot water1 tsp baking soda2 tb pumpkin purée1 tb cinnamon1/4 tsp nutmeg1/4 cup coconut flour1/4 cup tapioca flour1/2 tsp sea salt1/4 cup almond butterFOR THE SAUCE:1/4 cup Joolie’s Organic Medjool dates, pitted1 can full fat coconut milk1 tsp cinnamon1 tsp vanilla extract

PALEO PUMPKIN STICKY TOFFEE PUDDING

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Nicole Modic
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Ingredients

FOR THE PUDDING:

  • 1 cup Joolies Organic Medjool Dates, pitted
  • 1/2 cup boiling hot water
  • 1 tsp baking soda
  • 2 tbsp pumpkin purée
  • 1 tbsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 cup coconut flour
  • 1/4 cup tapioca flour
  • 1/2 tsp sea salt
  • 1/4 cup almond butter

FOR THE SAUCE:

Instructions

  • Preheat oven to 350
  • Spray 8x8 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!!!!!!

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Recipe loosely adapted from @feastingonfruit

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