BOOZY CHOCOLATE BREAD PUDDING

Boozy Chocolate Bread Pudding image

Provided by @MakeItYours

Number Of Ingredients 13

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2.5 cups medjool dates (pitted and chopped)
1.5 cups boiling water
1 large orange (peel of, chopped)
1 tbsp vanilla extract
1 tbsp baking soda
2 tbsp apple cider vinegar
1/4 cup maple syrup
2 tbsp almond butter
2 cups almond flour
5 oz dark chocolate
2 tbsp whisky (optional)
1/4 cup maple syrup
2 tbsp coconut milk

Steps:

Soak the dates in the boiling water for around 20 minutes.
Add the medjool dates, the water you soaked them in, orange peel, vanilla extract, baking soda, apple cider vinegar, maple syrup, almond butter and almond flour to a blender or food processor. Blend until smooth.
Preheat an oven to 180 degrees C/350 degrees F.
Melt chocolate in a water bath over the stove. Then, transfer to a mixing bowl with whisky, maple syrup and coconut milk. Whisk together thoroughly.
Transfer 2/3 of the dough to a hemisphere cake tin and bake a dent in the middle. Pour in the chocolate sauce, then add the rest of the dough over the top.
Cover with foil and bake in the preheated oven for 50-55 minutes. Best served immediately, but can be frozen or kept in the fridge for up to 3 days.