Sticky Date Pudding with Nutmeg infused Banana Icecream

Sticky Date Pudding with Nutmeg infused Banana Icecream

Only seconds after taking this photo I devoured the mountain of sweet delights you see before you, and half of the one in the background. I regret nothing! I know this is a rather posh name, but after eating it I have to say it deserves all the adjectives, nouns and verbs it can get.

I have to keep reminding myself that this is a totally starch free, dairy free, grain free and refined sugar free dessert. That it may have a few calories, but their "good" calories, right?

Sticky Date Pudding

200g (1 ½ cups) pitted dates

80 ml (⅓ cup) boiling water

3 Tbs coconut oil

150 g (½ cup) honey

3 eggs

80 g (½ cup) coconut cream

250 g (2 ½ cups) almond flour/meal

1 ½ tsp baking soda

Preheat oven to 150°C/300°F

Place the dates and boiling water in a food processor and process until dates are chopped.

In a bowl mix the oil and honey until creamy. Add the eggs gradually and beat well.

Pour this mixture into the chopped dates with the coconut cream and blend.

Mix the almond flour and baking soda together and combine with the date mixture.

Line a six-hole deep muffin tin with baking paper and fill with the dough.

Bake for 50 minutes or until the tops feel firm to the touch.

Nutmeg infused Banana Ice Cream

500 g/17.8 ounces ripe bananas (about three bananas)

¾ cup honey

1 tsp vanilla essence

½ tsp nutmeg

4 egg yolks from large eggs

3 Tbs extra virgin olive oil

400 ml/13.5 fl oz. can coconut cream (placed in the fridge overnight and then drained of liquid)

Place all the ingredients in a food processor and process until smooth.

Place into the fridge until cold and then into your ice cream maker as per the manufacturers instructions.

Once churned, place the ice cream into a shallow airtight dish in the freezer for two hours before serving.