Sticky Date Pudding

with nutmeg infused Banana Ice Cream 200g (1 cups) pitted dates 80 ml ( cup) boiling water 3 Tbs coconut oil 150 g ( cup) honey 3 eggs 80 g ( cup) coconut cream 250 g (2 cups) almond flour/meal 1 tsp baking soda Preheat oven to 150C/300F Place the dates and boiling water in a food processor and process until dates are chopped. In a bowl mix the oil and honey until creamy. Add the eggs gradually and beat well. Pour this mixture into the chopped dates with the coconut cream and blend. Mix the almond flour and baking soda together and combine with the date mixture. Line a six-hole deep muffin tin with baking paper and fill with the dough. Bake for 50 minutes or until the tops feel firm to the touch.

Nutmeg infused Banana Ice Cream

500 g/17.8 ounces ripe bananas (about three bananas) cup honey 1 tsp vanilla essence tsp nutmeg

4 egg yolks from large eggs 3 Tbs extra virgin olive oil 400 ml/13.5 fl oz. can coconut cream (placed in the fridge overnight and then drained of liquid) Place all the ingredients in a food processor and process until smooth. Place into the fridge until cold and then into your ice cream maker as per the manufacturers instructions. Once churned, place the ice cream into a shallow airtight dish in the freezer for two hours before serving.