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: