Do you want to enjoy your favourite dessert but are stuck because you’re trying to eat healthy? Why not give this healthier option a go! By making just a few tweaks to the original sugar-packed recipe you can bake the same tasty dessert treat with less of the bad stuff.
You really can enjoy the best of both worlds with this super easy recipe, plus it’s budget-friendly and won’t cost you an arm and a leg to make like other healthy foods do. If you do feel like indulging however, you could serve it up with a scoop of vanilla ice cream to sneak in just a bit more sweetness!
- 150g (1 cup) pitted dates, chopped
- 1/2 teaspoon bicarbonate of soda
- 250ml (1 cup) boiling water
- 80ml (1/3 cup) maple syrup
- 80ml (1/3 cup) light olive oil
- 1 teaspoon vanilla extract
- 235g (1 1/2 cups) wholemeal spelt flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 egg, lightly whisked
- 270ml can coconut milk
- 125ml (1/2 cup) pure maple syrup
- Preheat the oven to 180C. Lightly grease 1L baking dish. Combine dates and bicarbonate of soda in medium heatproof bowl. Pour over boiling water. Stir well. Set aside, stirring occasionally, for 10 minutes to soften.
- Add maple syrup, oil and vanilla extract to date mixture. Whisk together flour, baking powder and ginger in large bowl. Add date mixture and egg. Stir to combine. Pour into prepared dish, smooth top with back of spoon. Bake for 20-25 minutes or until top springs back when lightly pressed.
- Meanwhile, for caramel sauce, combine coconut milk and maple syrup in small saucepan over high heat. Bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, for 15 minutes or until thickened. Serve pudding drizzled generously with caramel sauce.