Soak the dates in boiling water mixed with baking soda and cocoa for 10 minutes. Save a few dates for the toffee sauce.
Ingredients List
Pitted Dates
275g
Water
175mL
Baking Soda
1tsp
Cocoa Powder
8g
Almond Butter
100g
Lemon Juice
1tbsp
Ground Oats
60g
Ground Flaxseeds
40g
Cinnamon
0.5tsp
Salt
1pinch
Vanilla Extract
0.5tsp
Soy Yogurt
50g
STEP 2
Once soft, blend the dates and mix them with almond butter and lemon until you have a smooth paste.
Ingredients List
Pitted Dates
275g
Water
175mL
Baking Soda
1tsp
Cocoa Powder
8g
Almond Butter
100g
Lemon Juice
1tbsp
Ground Oats
60g
Ground Flaxseeds
40g
Cinnamon
0.5tsp
Salt
1pinch
Vanilla Extract
0.5tsp
Soy Yogurt
50g
STEP 3
In a separate bowl, mix oat, flaxseeds, and cinnamon. Then incorporate the dates paste and stir until you have a smooth and moist batter.
Ingredients List
Pitted Dates
275g
Water
175mL
Baking Soda
1tsp
Cocoa Powder
8g
Almond Butter
100g
Lemon Juice
1tbsp
Ground Oats
60g
Ground Flaxseeds
40g
Cinnamon
0.5tsp
Salt
1pinch
Vanilla Extract
0.5tsp
Soy Yogurt
50g
STEP 4
Transfer the pudding batter into single-serving moulds filling them almost to the top. Bake for 30 minutes at 175°C (350°F).
Ingredients List
Pitted Dates
275g
Water
175mL
Baking Soda
1tsp
Cocoa Powder
8g
Almond Butter
100g
Lemon Juice
1tbsp
Ground Oats
60g
Ground Flaxseeds
40g
Cinnamon
0.5tsp
Salt
1pinch
Vanilla Extract
0.5tsp
Soy Yogurt
50g
STEP 5
Once cooled, remove the crown of the puddings and flip them upside down. Pour over the toffee sauce, prepared with blended dates, salt, vanilla, and soy yogurt.