Mini Sticky Date Puddings

We’ve given the classic sticky date pudding a Krumbled makeover. These mini puddings are rich, moist and deeply satisfying, but made with better-for-you ingredients like coconut sugar, gluten-free flour and a dairy-free toffee sauce.

What really sets them apart? A beauty-boosting hit of our Collagen Peptides folded through. You’re not just enjoying dessert, you’re nourishing your skin, hair, nails and gut health in every bite. It’s comfort food with benefits.

You will need:

For the pudding

Makes 10 mini puddings

• 1 1/2 cups dates
• 1/2 tsp baking soda
• 80g nuttelex  (or butter or dairy alternate)
• 1/2 cup coconut sugar
• 3/4 cup gluten free self raising flour
• 2 tablespoons Collagen Peptides (Chocolate or Vanilla)

For the toffee sauce

• 1/2 cup coconut cream
• 1/2 cup coconut sugar

How to make it:

1. Preheat fan forced oven to 160C (or 180C in a conventional oven).

2. Line a muffin tin with baking paper or patty pans.

3. Soak dates & baking soda in hot water for 5 minutes. Then drain.

4. Melt coconut sugar in butter until thickened slightly.

5. Place all ingredients in a food processor and mix until smooth.

6. Spoon mixture (approximately 2 heaped tablespoons) per muffin cup.

7. Cook for 20 minutes until golden brown. Test with a skewer to make sure it is cooked all the way through.

8. To make the toffee sauce - place coconut cream and coconut sugar in a non stick saucepan - bring to the boil and cook for 10minutes or until thickened slightly. Allow to cool and pour over the puddings to serve.