Quite possibly the quickest, most delicious toffee puddings you’ll ever make, and they contain absolutely no added or refined sugar. It’s like Christmas has come early!
Ingredients
2 mugs
10 whole Medjool dates, finely chopped
1/4tsp bicarbonate of soda
3tbsp coconut oil
3tbsp Beloved Date Nectar
3tbsp self raising flour
1 beaten egg
20g chopped walnuts
Almond milk
Method
Separate the dates evenly into each mug, add two tablespoons of boiling water to each and leave to soak for one minute. Add the bicarbonate of soda and mash together. Melt the coconut oil in a small pan (or microwave it) and add to each mug. Then mix roughly.
Separate the Beloved Date Nectar, beaten egg (so half an egg is in each cup), walnuts and flour into each mug and again mix.
Microwave the mug mixture on high heat for two minutes (you may need another 30 seconds to one minute depending on microwave, size of mug, and how sticky you prefer them).
To make the caramel sauce: warm four tablespoons of almond milk in a pan, add one tablespoon of the date nectar and mix until combined.
Drizzle over the hot mug cakes, insert your spoon, and drift to sticky toffee heaven!
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