by Pamela Higgins
1tsp bicarbonate of soda
1tbsp flaxseeds mixed with 2 tbsp of water
2tbsp instant coffee dissolved in 100ml water
50g coconut sugar
4tbsp cacao or cocoa powder
2tbsp oil (rapeseed, melted coconut oil)
100g oat flour
1tsp baking powder
1/2 teaspoon ground cardamom
3tbsp cacao powder + 1.5tbsp boiling water
3tbsp maple syrup
2tbsp almond or cashew butter
Preheat the oven to 180 degrees C and grease 4 x 150ml pudding tins.
Place the dates in a pan with 200ml boiled water and cook on a medium heat for about 8 minutes until the water has been absorbed and the dates soften. Stir in the bicarb of soda – it will fizz!
Scrape this into your Ninja Kitchen blender with the bananas, flaxseed mixture, sugar, coffee, cacao powder and oil. Whizz up until smooth.
Add the remaining ingredients and whizz again to combine. Spoon the mixture between the tins to reach the top. Bake for about 25 minutes until a skewer comes out clean then leave to cool a little before turning them onto a wire rack.
Whisk together the cocoa/cacao powder with the boiling water, maple syrup and nut butter until smooth (add a touch of almond milk if needed). Spoon over each pudding to cover, decorate as you wish and dig in!