Ingredients
RSF, VGN 
1 hr 
8-10 - 90g coconut oil
- ¾ cup coconut milk or almond milk
- 1½ cups spelt flour
- 1 tsp baking powder (I use ‘Bob’s Red Mill’ gluten free baking powder)
- ½ cup coconut sugar
- 150g finely chopped dates
- 1 tbs vanilla powder (or extract)
- 1½ tbs cinnamon
- ½ tsp allspice
- Pinch sea salt
- ½ cup coconut sugar
- ¼ cup pure maple syrup
- ¼ cup coconut milk or almond milk
- 1½ cups boiling water
- ½ tsp sea salt
Method
- Pre-heat the oven to 180 degrees celcius.
- Sift in the flour, baking powder, cinnamon and allspice into a large mixing bowl and stir to combine.
- Melt the coconut oil and coconut milk in a small saucepan over low heat.
- Add the coconut sugar and vanilla to the saucepan and stir to combine.
- Next pour the warm coconut mixture into the bowl of dry ingredients along with the chopped dates and a pinch of sea salt.
- Stir well to combine.
- Spread the mixture evenly into a baking dish (roughly 6-8 cup capacity).
- In a mixing jug combine the coconut sugar, ½ tsp sea salt, maple, coconut milk, and boiling water, and stir until the coconut sugar has dissolved.
- Carefully pour the hot liquid over the pudding batter (I like to pour the liquid over the back of a spoon so it spreads evenly and doesn’t create a big hole in the centre of the pudding).
- Bake the pudding for 45 minutes.
- Remove the pudding from the oven and let it rest for 10 minutes before serving.
- Dust the pudding with a little extra cinnamon and serve warm with coconut yogurt (for non vegan, fresh cream or natural yogurt). Enjoy!
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