| 1 cup | Packed Pitted Medjool Dates |
| 1 cup | Boiling Water |
| 1 tsp | Bicarb-Soda |
| 1/2 cup | Vegan Butter |
| 1/2 cup | Coconut Sugar |
| 1 tsp | Vanilla Essence |
| 1/2 cup | Chopped Walnuts |
| 1/4 cup | Macro Mike Peanut Butter Brittle Luxe Protein Powder |
| 1 cup | Self Raising Flour, Sifted |
| Caramel Sauce | |
|---|---|
| 1/2 cup | Canned Coconut Cream |
| 1/2 cup | Coconut Sugar |
| 1/4 cup | Vegan Butter |
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Lightly grease 6 x non-stick oven ramekins or large muffin pans and set aside.
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Soak your Medjool dates for 20 minutes in 1 cup boiling water and 1 tsp bicarb until soft. Once soaked, blitz the dates and water in a food processor until smooth.
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In a large mixing bowl beat together the sugar and butter with electric beaters until creamy, add your vanilla, date mixture and self-raising flour and briefly beat everything together until well combined.
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Transfer mixture to your greased ramekins filling up each ramekin approximately 2/3rd of the way. place the ramekins on a baking tray in the middle rack of the oven and cook for 25 minutes at 180C. To see if its cooked, using a skewer, test to see if the toothpick comes out mostly clean. Transfer onto a wire rack to cool and poke a few small holes in the top of your puddings.
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Whilst your puddings are cooling make your sauce. Add sugar and butter to a small saucepan and cook on a medium heat until bubbles start to form. Add your coconut cream and mix together until the mixture is golden. Top your puddings with caramel sauce, vegan ice cream and enjoy!
Vanilla Buttercream
