Apricot and walnut puddings with caramel sauce

ingredients

• Apricot and walnut puddings with caramel sauce

  • 3/4 cup dried apricots – soaked in boiling water for 1 hour
  • 1/3 cup nut butter
  • 2 eggs
  • 2 tablespoon honey
  • 1/4 cup coconut oil
  • 1/4 cup ground almonds
  • 1/2 teaspoon plus a pinch baking soda
  • 1 teaspoon apple cider vinegar
  • 1/2 cup walnut pieces, plus 6 walnut halves to garnish

• Caramel sauce

  • 1/2 can coconut cream
  • 2 tablespoon honey

method

• Apricot and walnut puddings with caramel sauce

  • 1

    Preheat oven to 160˚C. Grease a large 6-hole muffin tin. Drain the apricots well – they should have plumped up nicely – and blend with the nut butter to a purée.

  • 2

    In a bowl, beat the eggs and honey until creamy. Add the coconut oil and beat until combined.

  • 3

    Stir in the ground almonds, baking soda, vinegar and apricot/nut mix, then stir or beat to combine until you have a smooth batter. Stir through walnut pieces.

  • 4

    Spoon into muffin tins and bake for 20-25 minutes or until an inserted skewer comes out clean.

• Caramel sauce

  • 1

    To make the caramel sauce, combine the coconut cream with the honey and bring to the boil, then simmer until it darkens and turns a caramel colour – about 20 minutes.

  • 2

    Serve warm, topped with a walnut, caramel sauce and ice cream or cream if you wish!