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Caramel date souffles
Caramel date souffles
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Prep Time:
45 minutes
Cook Time:
30 minutes
Total Time:
75 minutes
Indulge in a healthier spin on sticky date pudding with a decadent soufflé twist, complete with a luscious caramel sauce.
Ingredients:
  • 200g medjool dates, pitted
  • 1.25 gm bicarbonate of soda
  • 2-20.40 gm desiccated coconut
  • 33.60 gm coconut oil
  • 40.00 ml dark muscovado sugar
  • 20.00 gm gluten-free cornflour
  • 1.00 gm gluten-free baking powder
  • 3 eggs, separated
  • Greek-style yoghurt, to serve
  • 100g medjool dates, pitted
  • 300ml coconut cream
  • 20.00 ml dark muscovado sugar
  • Pinch of salt flakes
Instructions:
  • 1. Preheat your oven to 170C (150C fan forced). 2. Place dates in a heatproof bowl and mix in bicarb and 250ml (1 cup) boiling water. Allow to sit for 10-15 minutes. 3. Grease eight 125ml (1/2 cup) ovenproof dishes with coconut oil and dust with desiccated coconut, shaking off any excess.
  • Blend soft dates until velvety using a stick blender or food processor. Melt coconut oil in a saucepan over medium-low heat, then add sugar and cornflour. Cook and stir for 1 minute. Incorporate date paste and cook while stirring for 1-2 minutes until thickened. Mix in baking powder, take off the heat, and cool briefly.
  • Beat egg whites with electric beaters until soft peaks form. Whisk yolks into date mixture, then fold in a spoonful of egg white. Gently fold in remaining egg white in 2 batches until just combined. Spoon mixture into ramekins and place in a baking dish. Pour boiling water halfway up the sides of the ramekins. Bake for 20 minutes until puffed and golden.
  • In a small saucepan, combine chopped dates and coconut cream. Stir over low heat for 5 minutes. Remove from heat and blend with a stick blender until smooth. Return to medium-low heat. Add sugar and cook for 5-10 minutes, stirring occasionally, until thickened and golden caramel in color. Stir in salt.
  • Immediately serve the soufflés topped with caramel sauce and yogurt.

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