SUGAR-FREE CHOCOLATE & STICKY DATE PUDDING

SERVES 8

375g fresh medjool dates, pitted 150g buckwheat flour 3 cups (300g) almond meal

1/3 cup (35g) raw cacao powder 1 vanilla bean, split, seeds scraped

(reserve pod for another use) 11/ 2 tsp bicarbonate of soda 225g solidified coconut oil 150g sugar-free dark chocolate (from supermarkets and health food stores), finely chopped 6 eggs, lightly beaten 300ml buttermilk

WARM VANILLA & COCONUT SAUCE

800ml coconut milk 200g fresh medjool dates, pitted 2 vanilla beans, split, seeds scraped

Preheat the oven to 180°C (fan-forced) and grease a 2.5L (10-cup) baking dish.

Place dates in a bowl and cover with 3 cups (750ml) boiling water. Stand for 10 minutes to soften, then drain and finely chop.

To make the pudding, place chopped dates and remaining ingredients in a bowl and stir to combine.

Spread batter into prepared dish, smoothing the surface with a palette knife, and bake for 50 minutes to 1 hour or until a skewer inserted in pudding comes out clean.

Meanwhile, for the warm vanilla and coconut sauce, combine all ingredients in a saucepan over high heat and bring to a simmer. Remove from heat, transfer to a blender and whiz until smooth. Set aside for 10 minutes to infuse.

Remove pudding from the oven and, using a skewer, poke holes from the top through to the bottom. Pour one-third of the sauce over the hot pudding and stand for 5 minutes or until the sauce is absorbed slightly.

Serve warm with remaining sauce.