Sticky Date Muffins with Salted Caramel Date Sauce

These Muffins are deceptively healthy and moist because of their secret ingredient; Sweet Potato! Eaten warm with Salted Caramel Date Sauce and a side of whipped cream they taste just like a decadent family treat.

Serves: 8

Prep: 80 mins

Cook: 30 mins 

Ingredients:

Sticky Date Muffins:

• 1/2 Cup Dates, chopped
• 1/4 Cup Boiling Water
• Dash of Bicarb Soda
• 2 Eggs
• 2 Tablespoons Maple Syrup
• 1/3 Cup Milk (of choice)
• 1 teaspoons Vanilla Extract
• 1/3 Cup puréed baked Sweet Potato
• (to make Sweet Potato: place a whole, unpeeled s.p. in a moderate oven for approximately 1 hour. When cooled, remove the skin and scoop out contents and use). Banana could be substituted but the taste would later slightly.
• 1 Cup Almond Meal (other nut or seed meals can be substituted)
• 4 Tablespoons Coconut Flour
• 1 Tablespoon Baking Powder
• 1 to 1 1/2 teaspoons ground Ginger

Optional:

• Salted Caramel Date Sauce and Whipped Cream for serving

Salted Caramel Date Sauce:

• 1/2 cup Dates, chopped
• 1/4 cup boiling water
• Dash Bi-carb Soda
• 2 Tablespoons Golden Syrup
• 100 ml Coconut Cream (the thickened part from the top of a chilled can)
• 1/2 cup Whipped Coconut Cream (link)
• 1/2 teaspoon salt flakes

Method:

Sticky Date Muffins:

• Preheat the oven to 175C/350F
• Line a muffin tray with 8 muffin cases and lightly grease each one.
• Place the dates in a small bowl and add the boiling water and bicarb and allow to sit and soften for 30 minutes. Once softened, place the date mixture in a blender (or use a hand blender) and process until smooth.
• Put all the wet ingredients (including the sweet potato and the date mixture) into a small bowl and whisk together lightly by hand. If the sweet potato is chunky blitz the wet ingredients in a food processor.
• In another bowl, put all the dry ingredients and whisk together lightly by hand.
• Pour the wet ingredients into the dry ingredients bowl and stir until combined.
• Divide the mixture evenly into the greased cases.
• Bake for 30 minutes or until cooked through.
• Allow the muffins to cool in the tin before removing.
• Store in an airtight container.
• These muffins can be eaten warm as a special dessert with whipped cream and salted caramel date sauce.

 Salted Caramel Date Sauce:

• Place the dates into a small bowl and cover with boiling water and add the bicarb.
• Allow to sit and soften for at least 20 minutes.
• Plate the date mixture, golden syrup and coconut cream in a blender and purée.
• Pour the purée mixture into a small saucepan and, over a medium heat, stir until bubbling.
• Reduce the heat to low and add the whipped coconut cream and cook, stirring occasionally for 7-10 minutes, or until slightly thickened.
• Stir in the salt and allow to sit for 5 minutes.