Paleo Sticky Date Pudding with Butterscotch Sauce

Ingredients:Paleo Sticky Date
2cups Almond Flour
2 cups Dates (Chopped)
3 Eggs
2 tsp Bi-Carb Soda + 1/4 for dates
1/2 cup Maple Syrup
1/2 cup Coconut Oil (melted)
1/2 tsp Cinnamon
1/2 tsp Salt

4 Tbs Ghee
1 cup Coconut Sugar
1 x 400ml can Coconut Cream (drained)
1Tbs Vanilla Extract
1/2 tsp Salt


  • Line a 9″ cake tin and pre-heat oven to 160C
  • Soak dates in 1/2 cup warm water mixing in 1/4 tsp of Bi-carb.
  • In a bowl, mix together Almond Flour, Bi-Carb Soda, Cinnamon and salt.
  • Beat eggs to ribbon stage (can draw pictures with the eggs and stays on top for a few seconds.)
  • Drizzle Maple syrup while slowly continuing to beat eggs.
  • Do the same with the coconut oil till it is just combined.
  • Sprinkle dry ingredients over the wet mix and fold in trying not to deflate the mix.
  • Lightly drain off the dates and stir through the batter
  • Pour into lined tin and place in the oven for approximately 60 mins check at 50 mins and adjust cooking time. Cake is done when toothpick comes out clean.
  • Allow to cool in the tin for 5 – 10 mins before turning out on a cake rack


  • Place the Ghee, Coconut sugar and Coconut cream in a saucepan over a medium heat stirring till the sugar is dissolved.
  • Bring to the boil then lower the heat and allow to simmer for 10 – 15 mins stirring every few minutes.
  • Take off the heat and transfer to a heat proof bowl. Allow to cool slightly.
  • Add 1 Tbs of vanilla extract and 1/2 tsp of salt and mix through.
  • Taste and add more salt if needed.

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