Directions: 1. Preheat oven to 175 deg 2. Blend 6 dates with the banana in a food processor (until it’s smooth) 3. Pulse in the remaining dates and the walnuts (it should be textured not smooth) and transfer to a bowl 4. Using an electric mixer or by hand, add in the almond flour. 5. Add in the rest of the ingredients and mix well. 6. You can either use a loaf pan for this, a mini bundt cake pan, or a large cupcake/muffin pan. Grease your pan of choice, and smooth the batter in. The batter will be pretty thick so try to smooth out the surface using a spatula. 7. Bake in the oven for about 20 minutes, depending on your pan choice. It will take approximately 30 minutes for the loaf pan. 8. Next, cover the pan with aluminum foil and bake for an additional 7-10 minutes. Allow it to cool before removing it from the pan. 9. Serve it heated with some homemade vegan caramel sauce and enjoy 😋 🍴 *Note: I’ve done this twice and each time, my oven time differed, so be sure to check the oven time once it hits 20 minutes. The center might seem a bit gooey, but once it cools it’ll harden and that’s how you get the sticky date pudding texture 😋
