150g ground almonds
250g sticky dates (if using dry dates cover in water for 5 mins to rehydrate)
3 tbsp coconut flour
3 tbsp cacao powder
3 tbsp smooth or crunchy peanut butter
4 tbsp melted coconut oil
2 tbsp coconut nectar (or preferred liquid sweetener)
1 teaspoon cacao powder
To make the cake add all the ingredients to a processor and mix until a sticky dough forms. line 3/4 (depending on how big the moulds are) pudding moulds with clingfilm. Press part of the dough into the base and up the sides, only use a thin amount (about half a cm) as you can see in the picture we went a bit overboard which makes it too sickly. Then using your hands flatten the rest of the dough and use the top of the moulds to cut out circular disks for the top, set these aside.
Place all the sauce ingredients into a bowl and whisk together. Spoon the mixture into the centre of the moulds. Firmly press the circular disks onto the top, make sure all the edges are pressed firmly down into the side dough so the sauce can't leak out when tipped over!
Turn over your moulds and gently pull the clingfilm to pop the cakes out. Use a sharp knife to cut.
*Note if you put them in the fridge the sauce will firm up so best served at room temp or slightly warmed up.