Photo by Julz Glover
Sweet, sticky and decadent -these sweet little cakes are topped with vanilla scented white chocolate ganache. You could also use dates, prunes or figs in place of the apricots.
3 free-range eggs
1 cup dried apricots, soaked in boiling water for at least an hour
¼ cup coconut oil, or butter
1 cup almond butter, or nut butter of your choice
4 tbsp pure maple syrup
1 tsp baking soda
1 tsp apple cider vinegar
White chocolate sauce:
100g good quality white chocolate
¼ cup cream
1 tsp pure vanilla bean paste
Preheat the oven to 160C and grease a 9 hole muffin tin.
Combine all pudding ingredients in a food processor, and blend until the batter is smooth and creamy Divide the mixture between muffin tins, and smooth out evenly.
Bake for 25-30 minutes, until a skewer comes out clean when inserted in to the centre.
While the puddings are baking, you can prepare the white chocolate sauce. Heat the white chocolate, cream and vanilla over a double boiler, until creamy and smooth. You can add a little more cream If the pouring consistency isn’t quite right.
To serve, carefully remove puddings using a butter knife whilst still warm, they should pop out quite easily.
Serve upside down, with a drizzle of the white chocolate sauce.
Makes 9. Ready in 45 minutes.