Sticky Apricot and Almond Butter Puddings Recipe

Eleanor Ozich of Petite Kitchen shares her tasty pudding

Sticky apricot and almond butter puddings. Picture / Eleanor Ozich

These sticky and moist little apricot puddings are made with almond butter making them naturally free of gluten, and full of nourishment.

They are topped with a fantastic caramel sauce made with coconut cream and honey.

Perfectly sweet and decadent - fabulous for impressing dinner guests.


3 free-range eggs
1 cup dried apricots, soaked in water overnight
¼ cup extra virgin coconut oil, or butter
1 cup almond butter, or nut butter of your choice
2 tbsp honey, maple or brown rice syrup
1 tsp baking soda
1 tsp apple cider vinegar

For the coconut caramel sauce:
400ml can of full fat coconut cream
½ cup honey

1. Preheat the oven to 160C and grease a six-hole muffin tin.

2. Blend eggs, drained apricots, honey or syrup, coconut oil or butter, almond butter, baking soda and vinegar in a food processor. Process for a minute or so, until the batter is smooth and creamy.

3. Spoon into the prepared muffin tins.

4. Bake for 25-30 minutes, until a skewer comes out clean when inserted.

5. While the puddings are baking, prepare the coconut caramel sauce. In a saucepan over medium heat, combine the coconut cream and honey, and bring to a soft boil.

6. Turn the heat down to low, and simmer for 20-25 minutes, or until the caramel becomes a lovely golden colour. Stir often towards the end as it can burn easily.

7. Serve the puddings warm, with a drizzle of coconut caramel sauce, and a dollop of whipped cream if you are that way inclined.

*gluten free
*dairy free (if using coconut oil)
*refined sugar free

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