¼teaspoonturmeric powderfor a golden caramel colour
1/8teaspooncinnamon powder
1pinchof coarse sea salt
Instructions
STICKY DATE PUDDINGS:
Blitz the dates, coconut sugar, salt and oil in the food processor till it becomes a paste.
Add the pecans and blitz till they’ve all crumbled.
Add the almond meal and mesquite.
Once you have a nice dough, press the mixture firmly into cupcake wrappers, you should have enough to fill 4 right to the brim.
Set in the freezer for half an hour then take them out, remove the wrappers and arrange upside down on a plate, keep in the fridge till you’re ready to serve.
COCONUT CARAMEL SAUCE:
Blend everything till smooth, pour over the sticky date puddings to serve.