Sticky Caramel and Hibiscus Pecan Pudding

This dessert is sweet and sticky, with subtle notes of caramel and hibiscus from our creamy, dairy free yog that is perfect if you’re like us and not a fan of traditional Christmas Pudding, serve warm with pecans and another spoon of our yog!

INGREDIENTS: 

175 g pitted dates, roughly chopped

80 ml coconut oil

50 g coconut sugar

120 g / Caramel and Hibiscus Nush

100 ml almond milk

175 g gluten free flour

1 tsp baking powder

1 tsp baking soda

1 tsp vanilla extract

Natures Charm Coconut Caramel

METHOD

Pour 150 ml of boiling water over the dates and leave for half an hour before adding the vanilla and caramel hibiscus yog, almond milk and combining in a food processor until one smooth wet mix.

In a separate bowl mix the flour, sugar and baking powder before mixing in the wet mix and coconut oil and stir until combined.

Coat 4 x mini pudding tins with coconut oil and flour and spoon the mixture into, filling to ¾ way full before baking for 20 mins at 180degrees. When they have finished cooking run a knife around the edge of the tin and turn over before drizzling over coconut caramel, pecans and more Caramel and Hibiscus Nush.

You can pick up our delicious yog online from Ocado, click to stock up for Christmas!