I’m forever ripping out recipes from papers and magazines and then completely failing to ever cook them. This week, however, I actually made one of the recipes I’d torn out and it was super easy and so delicious I wanted to share it with you here.
For the puddings
200g pitted dates
200g ground almonds
For the sauce
60g Muscavado or Demerara sugar
60g Vegan butter (I used Pure)
75ml Vegan cream (I used Oatly)
A pinch of salt to taste
Once the mixture is holding together, form into four patties and place into small dishes.
In a saucepan mix the butter, sugar and cream over a low heat until combined and forming a toffee-like sauce.
Pour the hot sauce over the patties and serve with vegan ice cream or vegan yogurt (I used Alpros natural yogurt as the tartness of the yogurt was good against the sweetness of the sauce).