Sunlit Spice-Infused Date Pudding for Two

Allergens

Eggs, Tree Nuts (Almonds)

Ingredients

• 10 large Medjool dates, pitted
• 2 cups almond milk
• 3 eggs
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground black pepper
• 1/2 tsp salt
• 1/4 cup coconut oil, melted
• 2 tbsp honey or maple syrup
• 2 tsp vanilla extract
• Coconut whipped cream and toasted almond flakes for garnish

Instructions

1. Preheat oven to 350°F (175°C). Grease two ramekins or ovenproof bowls.
2. In a food processor, blend dates until they form a smooth paste.
3. In a separate bowl, whisk together almond milk, eggs, spices, and salt until well combined. Stir in melted coconut oil, honey or maple syrup, and vanilla extract.
4. Combine the date paste with the wet ingredients and mix until fully incorporated.
5. Pour the mixture into prepared ramekins, filling them to the brim.
6. Bake for 25 30 minutes, or until a toothpick inserted in the center comes out clean. Allow puddings to cool slightly before serving.
7. Top with coconut whipped cream and toasted almond flakes.

Chef’s Insight

The spices in this recipe are key to capturing the essence of Moroccan flavors. Experiment with adjusting their quantities for your perfect blend.

Notes

The combination of spices and the velvety texture of the date pudding create a dessert experience like no other.