Clean Sticky Toffee Pudding

Clean Sticky Toffee Pudding (gluten free, sugar free)

As requested by Manchester City star @izzychristiansen! Yes it’s real and yes it’s amazing and NO, it doesn’t contain any refined sugar, gluten, or grains. This traditional English dessert has been given a complete makeover by @hemsleyhemsley and I’m obsessed! Recipe video coming soon. Tag your favorite Brit who will be thanking you when you make this for them…@neetz2

Simple, unprocessed, divine. The subtle changes I made were purely to save time. The Hemsley sisters have removed the gluten, wheat, and refined sugar from this delicious dessert, but they aren’t afraid of a little butter, and I respect that!
250g large soft dates, pitted
100g butter, soft
200g almond flour
200ml boiling water
1 1/4 tsp baking soda
3 medium eggs
20g coconut flour
50g butter
100g dates
300-400ml boiling water
Preheat oven to 350 degrees F/175 degrees C. Grease small ramekins or a baking dish with butter or line with parchment paper. (I used one ramekin for presentation’s sake but baked the rest of the pudding in a medium sized baking dish.) For the pudding, process together the dates, butter, and almond flour. Add the boiling water and process until smooth. Add the baking soda, eggs, and coconut flour, and process until creamy. Pour the mixture into the prepared ramekins or dish and bake for 40-50 minutes or until cooked through.
For the sauce, add the dates and butter to the processor (no need to clean it!). Add boiling water slowly until you reach a smooth consistency.
Serve the pudding hot and pour over the sauce. You can heat the sauce in a saucepan if it has cooled.