1 tbsp almond macadamia nut butter (or cashew or tahini)
Toffee Sauce
1 cup coconut milk
1/4 cup LSF stevia or 2-4 sachets to sweeten
1 tbsp nut butter (almond macadamia)
1/2 tsp vanilla extract
Method
Preheat your oven to 180 degrees Celsius.
First make the caramel sauce: add all of the ingredients into a saucepan and mix well, bring to a simmer on low until thicken.
For the pudding: add the dates and milk in a saucepan and bring to a simmer mashing the dates until smooth, add the coconut oil and the tahini and mix until you have an ultra-smooth consistency.
Remove from the heat and scoop into a bowl, adding in the dry ingredients, mix well with a spoon or spatula until smooth. 5. Scoop into ramekins sprayed with non-stick spray and bake for 15 minutes until golden, remove to cool slightly, pop them out of the ramekins, and serve with the toffee sauce and some ice cream or cream on top.
