I wish there was a way that I could describe exactly how incredible my kitchen smells right now. I give up…there’s no words to describe it.
You are just going to have to make this yourself.
I started expanding on this recipe from Most Things Paleo in the middle of the winter last year, and decided that it would be ill-timed to introduce yet another pumpkin recipe right after Christmas. I decided to hold on to this one and introduce it just when everyone was starting to think fall…
To tell you the truth, for the past few weeks…I have been holding on as hard as I can to summer, because fall only means one thing to a person that hates cold weather living in Montana…
Winter is coming.
This week I have decided to let go and to not regret, but embrace the cold nights, fresh air, and steamy cups of herbal tea.
So I have finally decided to unveil my recipe for what I think is one of the best fall desserts of all time…Sticky Pumpkin Toffee Date Pudding with Salted Caramel Bourbon Sauce
The name might be a bit deceiving, because this recipe doesn’t actually contain pumpkin. Just a good quality pumpkin pie spice. Dates and maple syrup give this a wonderful sweetness, without using refined sugar along with the almond flour to produce the perfect consistency for a moist wonderful little pudding.
If you like your pudding sweet, make it with the Salted Caramel Bourbon Sauce, otherwise I would skip the sauce and top your pudding with some fresh whipped cream or coconut milk sweetened with a few drops of liquid stevia.
- 1½ cup fresh pitted dates
- ⅓ cup boiling water
- ½ cup coconut oil or 1 stick of pastured butter, softened
- ½ cup maple syrup
- ⅓ cup unsweetened almond milk or coconut milk
- 3 pastured eggs
- 2½ cup almond flour
- 1½ tsp baking soda
- 1½ tsp pumpkin pie spice
- for the salted caramel bourbon sauce:
- ½ cup coconut palm sugar
- 1 cup full fat coconut milk from the can
- ½ tsp vanilla extract
- 2TBS salted butter(optional)
- 1 TBS good quality bourbon(optional)
- Preheat oven to 350 degrees.
- Place the dates in the boiling water and let sit for 5 minutes.
- Meanwhile beat the coconut oil or pastured butter with the maple syrup in a food processor.
- Add the milk, eggs, and the soaked dates to the food processor.
- Mix almond flour, baking soda, and pumpkin pie spice together in a small bowl.
- Pour the dry ingredients into the food processor and pulse a few times until incorporated.
- Pour batter evenly into a greased muffin pan or ramekins
- Place in the oven to bake for 25-35 minutes, depending on the size of the muffin pans or ramekins.
- The puddings should be slightly sticky on the inside.
- To make the Salted Caramel Bourbon Sauce:
- Combine all of the ingredients in a heavy bottomed sauce pan over medium heat. Stir constantly
- Bring to a boil, and reduce heat to low. Keep stirring!
- Continue to cook and stir until dark and thick.
- Take off heat and add bourbon if desired.
eat. love. nourish.