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Caramel Pudding

caramel pudding
When I started my blog over a year ago now I did not know the first thing about computers, let alone websites and social media.
I had not read blogs. I had not followed Facebook pages. I was still getting my head around email.
But I started and I am glad that I did.
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My first priority is my family. I am a stay at home Mum with one child at school, one in my care full time, and one kicking away in my belly. My husband works long days and our extended family is interstate. I squeeze my computer time in around the kiddo’s sleeps.
I feel like a beginner, every single day. I feel like I have so much to learn, like I make countless mistakes. Like I have found myself in a foreign world and often I am not quite sure how well I fit.
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 Caramel Pudding

16 medjool dates, seeds removed

1/4 cup coconut flour, sifted

1/2 teaspoon concentrated natural vanilla extract

3 eggs

1 cup coconut cream

1 tablespoon coconut oil (optional, I have made it without this and it is still divine!)

pinch of salt

Preheat your oven to 175°C or 350°F

Place the dates, coconut cream, coconut oil and vanilla into your processor, blend at high speed until the dates are broken down and the mixture is smooth. Add the coconut flour and salt, combine, add the eggs, combine.

Pour the mixture into your oven dish and smooth over the top. The base of mine measures 19cm x 13cm however you could easily go a little smaller or use individual ramekins and cut the cooking time back slightly. Bake for 25 – 30 minutes. Cool slightly, eat and enjoy!

We love this exactly as it is. However in the image above we have served the Caramel Pudding with coconut cream. I keep 270ml tins of coconut milk in the fridge. To make the coconut cream I removed a tin of full fat coconut milk from the fridge and tipped it upside down. I opened the bottom end of the tin with a can opener and drained off the liquid (you can keep this to use in smoothies). I beat the remaining thick component of the milk with 1/2 teaspoon concentrated natural vanilla extract and 2 teaspoons of maple syrup. You can also use honey, rice malt syrup, coconut sugar or a banana. You may want to increase the sweetener to 1 tablespoon. If you return the cream to the fridge it will continue to thicken.

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