• 14 pitted medjool dates, 12 to soak and 2 to chop into chunks and fold through the cake dough.
• 2/3 cup of boiling hot water
• 1 tsp bicarb soda
• 2 Tbsp chia seeds
• 4 Tbsp rice or maple syrups
• 3 eggs
• 140g melted butter
• 1 tsp vanilla bean powder
• 1/2 tsp baking powder
• 90g buckwheat flour
• 40g coconut flour (You could do 80g coconut flour and omit the buckwheat if you are strict paleo. It will be a lot more moist in texture. no ‘fluff’ but still very yummy).

sauce

• 3 Tbsp rice or maple syrup
• 1 Tbsp blackstrap molasses (if you have it, it adds a delicious richness to the sauce   . otherwise, just increase your rice / maple to 4 tbsp)
• 160ml coconut cream
• 100g salted butter

Directions:

1. Pre heat oven to 180C and grease or line individual ramekins, muffin tin or a loaf tin.
2. Soak the dates and chia seeds with the water and bicarb soda for 5 minutes.
3. Blend on high the butter,  rice or maple syrup and all the date / chia / water mixture in a blender or thermomix.
4. Add the eggs, vanilla, flours and baking powder and blend more  until well combined.
5. Then fold in the few little bits of chopped date through the mix.
6. Pour into the loaf tin or ramekins and bake for approximately 25 minutes depending on the size of  tins / ramekins.
7. Check and if the skewer or knife comes clean it’s ready.
8. Take out and run a knife around sides and turn over loaf / individual puddings onto cooling tray.
   The Sauce
9. Put the butter, coconut cream and syrups into wide frying pan – Better than a saucepan for a nice, thick sauce result.
10. Simmer and bubble lightly on medium heat for about 5-7 minutes until a little thickened.
11. To serve, place puddings on plate and drizzle syrup / sauce over the top. Serve with whole yoghurt, creme fraiche, double cream or coconut cream.  Enjoy!

This recipe is inspired by the very inspirational Alexx Stuart at http://alexxstuart.com.