Tag: pudding

Gluten free sticky date pudding on a white plate in the foreground, a gold spoon drizzling caramel sauce over the sticky date pudding. 3 sticky date pudding serves in the background.

Sticky Date Pudding | Gluten Free | Dairy Free

The most delicious sticky date pudding – gluten free, dairy free, refined sugar free, soy free, egg free and coconut free.

Over on Facebook I asked you guys what you wished you had an allergy friendly recipe for. There were dozens and dozens of requests, and it was so hard to choose. So I got my 8 year old, Ashton to choose. And he chose Lily’s request for sticky date pudding that is gluten free, dairy free, soy free and refined sugar free. I know lots of my readers are egg free and coconut free as well, so I also took those into consideration when developing the recipe. As usual, there are no funny substitutes, just a recipe I developed to be naturally free of the things that most of us avoid.

Nut free

This is my go to flour combination that I base my cakes, mug cakes and brownie recipes on. However with the nut butter, its not super nut allergy friendly. As a result, I would like to develop a version of this recipe that uses a simple store brought gluten free flour blend to rid the need for nut substitutes. So if this seems a bit fiddly for the nut free folk, stay tuned and I will add that version as soon as I have perfected it!

I always triple test my recipes for quality. While it often takes me a little while to get a recipe on to the blog, when it makes it here, you can rest assured that it has been thoroughly tested to minimise the chances of you having a recipe flop. I know first hand, how heartbreaking it is to waste precious and often expensive allergy friendly ingredients, not to mention time. That’s why I always ensure my recipes are sufficiently tested first. And they often based on methods and ingredients combinations I know and use all the time.

You can find more dessert and sweet treat recipes here.

I love hearing when you’ve made my recipes! If you make this don’t forget to tag me on Facebook, or instagram.

Print Recipe

Sticky Date Pudding – Gluten Free | Dairy free

This sticky date pudding is sweet, sticky and delicious. It is free from gluten, dairy, eggs, soy, refined sugar and grains.
Course: celebration, Dessert, pudding
Cuisine: Gluten free, Grain free
Servings: 4 Adults

Ingredients

  • 150 g Dates (1 heaped cup)
  • 1 cup hot water (just boiled)
  • ½ teaspoon baking soda
  • ½ cup tapioca starch
  • ¾ cup almond meal (sunflower seed meal for nut free)
  • 1 teaspoon baking powder
  • 1 pinch sea salt
  • 1 teaspoon cinnamon
  • ⅓ cup nut butter or tahini (almond butter, cashew butter, or at a stretch, peanut butter) (almond, tahini or cashew work best to keep the flavours neutral)
  • ¼ cup olive oil or coconut oil

Caramel Sauce

  • ⅓ cup coconut sugar* (honey, maple and erithritol / stevia blend* also work)
  • 1 cup coconut cream* *(see notes for a coconut free caramel sauce recipe)
  • Pinch salt
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 180°c fanbake.
  • Place the dates in a bowl and cover with the 1 cup of hot water. Add the baking soda.
  • Place the tapioca, almond flour, baking powder, cinnamon and salt in a bowl. Whisk to combine.
  • Puree the dates with a handheld blender or in a blender / food processor. Set aside to cool.
  • When the dates are cool – and it's imporatnt to make sure they are not any hotter than luke warm, as adding hot dates to the flour mix will react with the tapioca causing a gummy texture – add the nut butter or tahini and oil and mix together.
  • Pour into the dry flour mix and stir everything together.
  • Grease or line a baking tray or individual pie dishes or remikens. Pour the mixture in.
  • Bake in the oven, on the middle rack. For 4 large individual serves: 20 minutes. If doing 1 large dish or several smaller dishes, you may need to adjust the cook time. 30 minutes for one large dish, or until cooked in the centre.

Make the caramel

  • Put a small pot over a meduim heat. Pour in the coconut sugar, and let it sit on the bottom of the pot until it melts.
  • When the sugar is melted, take the pot off the heat and let rest for a minute, so it doesnt burn the coconut cream when you add it.
  • Pour in the coconut cream and add back to the heat. Add the vanilla and salt. Let it boil in the pot, for five minutes, stirring occasionally, or until it is thickened. It will thicken more as it cools.
  • Serve the sticky date puddings with the caramel drizzled over the top.

Notes

*coconut free date caramel sauce:
1/2 cup dates
1 cup milk of choice (the creamiest milk, that’s safe for your diet) 
1 teaspoon vanilla extract
1 pinch of salt
Put the dates in the blender with the milk and blend until smooth. 
Pour the mixture into a small pot. Add the vanilla and salt. Over a medium heat, heat the mixture to a simmer, stirring constantly, for about 10 minutes, or until it’s thickened, but still a pourable / spoonable consistency. Taste for sweetness, and add honey or maple if you would like it sweeter. 
 

Kayla

Chocolate & Raspberry Mousse Tart

Ingredients

Base
1 cup dates
1 cup nuts or seeds
1 cup desiccated coconut
2 T coconut oil
Pinch of salt
2 T cacao powder

18 – 20 cm baking tin, pie dish or 4 individual pie / tart dishes.

Choc mousse
3/4 c coconut cream
1 medjool date or 2-3 regular dates (soaked) Or 1 Tbsp maple syrup
1 Tbsp cocoa or raw cacao
1 Tbsp gelatin + 1/4 c water

Raspberry mousse
1/2 c coconut cream
1 c raspberries (i just use frozen)
1 Tbsp Maple syrup
1 Tbsp gelatin + 1/4 c water

optional – additional raspberries for scattering through mouse and to garnish on top.

what to do

Base – put the nuts or seeds into a food processor and break them down until finely chopped. Add the rest of the ingredients and process until it forms a sticky crumb.

Line a dish, cake tin, pie dish, whatever you are using with baking paper and press the base into the tin. Set in the freezer while you make the mousse.

Choc mousse
add the gelatin to the water and leave to ‘bloom’ – chuck the rest of the ingredients in a blender if using dates – if not then just mix all together in a saucepan. bring to a gentle heat and add the gelatin mix, stir until dissolved and pour over the base. Put back into the freezer to set.

Raspberry mousse
While the choc mousse sets you can make this part. Add gelatin to water to bloom. Because i used frozen berries i start by putting the remaining ingredients in a saucepan to gently heat. Add galtin and stir until dissolved. Add all to blender and blend until smooth. Take the mostly set (doesnt have to be fully set) tart from the freezer. If using, scatter berries over the choc layer, then pour the raspberry mouse layer on top. Put back in the freezer, or the fridge to set.

This is best served around 24 hours after making, and stored in the fridge. Sadly, unlike my cheesecake recipe it doesn’t keep quite as well in the freezer so best to prepare the day before. It *can* freeze and be stored in freezer and eaten defrosted but it slightly changes the texture of the mousse, which personally i think is best eaten fresh. This has, however not stopped me from keeping some in the freezer to pull out for pudding over the course of a few weeks!

I had heaps left over from the base recipe (which is pretty much just my simple bliss ball mix) so I roll the extra into bliss balls. For my Christmas version I’ve also doubled the sweetener, because you know, Christmas (and that it will be served to guests who are used to partaking in regular sugar filled baking and treats, so they might be a bit more inclined to prefer it sweet!)

Kayla

Chocolate Custard Tart

I made this chocolate custard tart as an Easter dessert – it combines the base from my cheesecake recipe with a chocolate custard I’ve been working on. There are lots of options to make it allergy friendly (except eggs – sorry!). Some of the options I’ve tried – but others, i haven’t tried and i’d love to hear if you give it a go!

Ingredients

Base:

1 cup dates
1 cup nuts (I used a mix of Brazil nuts, almonds and cashews) or seeds for nut free
1 cup desiccated coconut
2 T coconut oil
Pinch of salt
2 T cacao powder

Custard:

75g butter (You could try 50g coconut oil – but I’ve never tried this way)
1 1/3 cup milk or cream of choice (I use coconut cream)
1 t vanilla extract
1/4 cup sweetener (I use maple syrup)
2 egg yolks
1 whole egg
4 T tapioca flour
2 T raw cacao or cocoa powder

what to do

Start by making the base – blend up all the ingredients in a food processor (start with the nuts, then add the rest), line a tart tin (or casserole dish – what ever is handy!) with baking paper and press the mix in evenly. Put it in the freezer to set while you make the custard.

To make the custard:

In a pot, melt the butter and add the cacao, stir to combine. Add the sweetener, milk and vanilla and bring to a gentle simmer.

In another bowl put the whole egg, 2 yolks and tapioca flour. Stir to combine.

Take a ladle of the hot milk mixture and add it to the eggs – this helps to bring the temperature up slowly so the eggs don’t scramble. Once its mixed, add another ladle of the hot mixture, stir to combine, then repeat.

Take the pot off the heat and add the egg mix into the pot and stir to combine. Turn the heat right down, put the pot back on and stir until it starts becoming thicker. When its ready it should heavily coat the back of a spoon. If you manage to split the custard (i often do this because i’m impatient and always have the heat too high or don’t temper the egg mix enough) then a stick blender through the mix can magic your custard back into smooth glorious life!

Once its thick, pour it into your base and set in the fridge for a couple hours, or, if you are impatient like me, in the freezer while you eat dinner.

Kayla
Dairy free easter chocolate

Easy Dairy Free Easter Chocolate

Finally, an Easter chocolate i am happy to feed both my boys! No refined sugar, preservatives, soy lecithin, dairy or gluten.

You can also find my hot cross bun recipes – paleo / grain free here and all allergen free here. I also have a collection of allergy friendly easter treat recipes that you might like.

If you try these don’t forget to tag me on Facebook or Instagram

Dairy free easter chocolate
Print Recipe

Dairy Free Easter Chocolate

Ingredients

  • ½ cup Raw cacao butter or coconut oil
  • ¼ cup Raw cacao or dutch cocoa powder Cocoa powder will do, but it's not as nice
  • ⅛ cup maple syrup or sweetener of choice Honey for SCD compliant
  • ½ teaspoon vanilla extract

Instructions

  • Melt the cacao butter over a low heat in a saucepan.
  • Add the cacao, sweetener and vanilla and whisk thoroughly to combine everything.
  • Pour into molds, ice cube tray, or a container lined with baking paper.
  • Set in the fridge or freezer.

Notes

If you are using coconut oil, you will need to keep these in, and eat them straight from the fridge or freezer. If you used cocoa butter then they are fine stored at room temp, but i do find they start to form a powdery coat on them after a few days, i guess maybe from the lack of sugar and preservatives. So i keep them in the fridge. I usually double this mix and it makes an impressively big jar of chocolates!

Kayla

Chocolate Avocado Mousse |Egg free, Dairy Free

This smooth and creamy chocolate avocado mousse is a great healthy, allergy friendly dessert. It’s gluten free, dairy free, egg free, nut free, coconut free, and probably paleo!

I get asked quite a few questions about this recipe so I will do my best to answer them here!

Can you taste the avocado?

No you cannot taste the avocado! And I am fussy about this – I dont like the taste of avocado in my cooking and baking! Once I could taste it and it was because my avocados were way too overripe, and I tried to salvage them by making them into mousse – sadly, the best place for them was the compost! So if you hate food waste like me, make sure your avocados are actually edible first!

Can you make this banana free?

Yes! I only added the banana for some natural sweetness, as one of my kids doesn’t do well on sweeteners, whether they are refined sugar free or not. So I try and stick to whole foods for sweetness where I can. You can completely omit the banana, and you may or may not have to adjust the sweetener, depending on your preferences.

Does this HAVE to chill first?

Yes AND no …

Yes it does need to be cold before you eat it, just like any good mousse it is best enjoyed after some setting time to let it chill. HOWEVER, patience not being my virtue, I came up with a hack – and that was to add 1/2 cup (or up to 1 cup) of frozen berries to the blender with the other ingredients. This will make you instant, chilled chocolate avocado mousse! You can just taste the berries and they make a lovely edition to the mousse.

If you make this don’t forget the tag me on Facebook and Instagram, and use the hashtag #chefashtonnz

If you are keen on other raw avocado desserts I have the most delicious Chocolate Peanut butter cheesecake in my Easter Treats Ebook.

Print Recipe

Avocado Chocolate Mousse

This smooth and creamy chocolate avocado mousse is a great healthy, allergy friendly dessert. It's gluten free, dairy free, egg free, nut free and coconut free!
Prep Time5 mins
Course: Dessert, lunchbox, Snack, treats
Keyword: avocado, chocolate, chocolate avocado mousse, chocolate mousse, coconut free, dairy free, egg free, gluten free, grain free, mousse, no bake, nut free, treats
Servings: 2

Ingredients

  • 2 large avocados
  • ½ banana (if you cannot have banana or are looking for low carb option, omit the banana)
  • 2 Tablespoons raw cacao
  • 2 – 4 Tablespoons maple syrup (or sweetner of your choice)
  • 1/2 c milk of your choice (almond, coconut, hemp, rice milk etc)

Instructions

  • Add all ingredients together in your blender or food processor.
  • Blitz until well combined, smooth and creamy. You may need to scrape the sides down a couple of times to incorperate everything. ½
  • Chill in the fridge for an hour or so before serving. (unless adding frozen berries*)

Notes

*To make instant cold mousse that doesn’t need to be chilled first, add 1/2 to 1 cup of frozen berries. If using a blender, put them in first, against the blades, then layer the other ingredients on top. 
 

Kayla