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Author Notes: A savory melange of seductive flavors with dark and brooding good looks. —Jessica Volz
- 21/4 cup dates, pitted
- 2 cups water
- 2 teaspoons orange flower water
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 4 cups all-purpose flour
- 1 teaspoon salt
- 11/4 cup sugar
- 1/2 cup butter
- 2 eggs
- 1 can ~ coconut milk
- 1/3 cup coconut sugar
- 3 tablespoons Grand Marnier
- 1/4 teaspoon salt
- 1 tablespoon coconut oil
- Cover the dates with water and bring to a boil. Cook for approximately 2.5 minutes. Remove and strain. Allow to cool. Peel and chop.
- Return the dates to the pan and cover with the two cups of water. Bring back to a boil. Remove from heat and set aside. Do not drain.
- When the dates have cooled a bit, stir in the baking soda and orange flower water.
- Sift the flour, salt and baking powder together.
- Cream the butter and the sugar together, ideally with an electric mixer, then add the eggs (beaten).
- Stir in part of the dates with their liquid, then part of the dry ingredients. Continue in this fashion until all ingredients are in the mixer and the batter is smooth.
- Fill greased muffin tins no more than 3/4 full.
- Grease a piece of parchment paper and cover tins with the paper, greased side down. Place a baking tray on top of the parchment paper.
- Bake at 325 degrees for 15 to 20 minutes, or until browned and firm.
- To make the sauce, bring coconut milk and sugar to a boil over medium heat, stirring frequently. Reduce to a simmer and continue stirring for 25 to 35 minutes. Remove from heat and stir in the Grand Marnier, coconut oil and salt.
- Remove cake from oven. Let cool and remove from the tins.
- Fill the muffin tins 1/4 full with the sauce and return pudding to the tins. Bake at 325 for two minutes.
- Serve topped with additional sauce, vanilla gelato, a "sprig" of shortbread and/or a sprinkling of orange zest (optional).
- This recipe was entered in the contest for Your Best Recipe with Dates
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