If you’re cutting back on your refined sugar intake then these little puddings are for you! They’re light and fluffy, super quick to cook and the caramel sauce is, well, as caramel sauce is – extremely moreish!

Makes 6

3/4 cup dried apricots – soaked in boiling water for 1 hour

1/3 cup nut butter

2 eggs

2 tbsps honey

¼ cup coconut oil

¼ cup ground almonds

½ tsp + pinch baking soda

1 tsp apple cider vinegar

½ cup walnut pieces

6 walnut halves to garnish

Preheat oven to 160 C and grease a large 6-hole muffin tin.

Drained the apricots well – they should have plumped up nicely – and blend with nut butter to a puree. 

In a bowl beat eggs and honey until creamy. Beat in coconut oil and beat until combined.

Stir in ground almonds, baking soda, vinegar and apricot/nut mix and stir or beat to combine until you have a smooth batter. Stir through walnut pieces.

Spoon into muffin tins and bake for 20-25 minutes or until an inserted skewer comes out clean.

Serve warm, topped with a walnut, with caramel sauce…and ice cream or cream if you wish!

To make caramel sauce, combine half a can of coconut cream with 2 tbsps of honey, bring to the boil then simmer until it darkens and turns a caramel colour  - about 20 minutes.