Sticky Date Traybake with White Chocolate Date Sauce

Sticky Date Traybake with White Chocolate Date Sauce

A gentle reminder that dates are more than just date bark, because this sticky date traybake exists and it's about to become your new obsession. Packed with warming spices, sweetened with Medjool dates and maple syrup, and finished with a pourable date white chocolate sauce that sets into the most incredible creamy topping. On the table in under an hour and guaranteed to disappear in about five minutes. The kind of dessert that makes people ask for the recipe before they've even finished their slice.

Prep Time: 25 Minutes

Cook Time: 25 Minutes

Serves: 9

Ingredients:

Sticky Date Traybake:

• 1/2 cup soy milk
• 1 tbsp apple cider vinegar
• 2 cups Medjool dates, pitted
• 1 cup boiling water
• 1 tsp baking soda
• 1/3 cup extra virgin olive oil
• 1/3 cup maple syrup
• 1 tsp vanilla extra
• 2 cups plain or spelt flour
• 1 and 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4  tsp ground cloves
• 1/4 tsp ground ginger

White Chocolate Date Sauce:

• 80g vegan white chocolate
• 4 Medjool dates, pitted
• 1/4 cup boiling water
• 1/2 cup soy milk, more if needed
• 1 tsp vanilla extract
• pinch of salt

Garnish (Optional):

• coconut milk powder, for dusting

Preparations:

1. Preheat the oven to 180°C and line a square baking tray (20 – 22 cm).


2. Pour 1 cup of boiling water over 2 cups of medjool dates and stir in 1 tsp of baking soda. Leave to soak for 10 to 15 minutes, or until the dates are soft and the liquid is dark.


3. Mix 1/2 a cup of soy milk with the apple cider vinegar and set aside for 5 minutes to curdle.


4. Place the soaked dates and soaking liquid into a food processor or high speed blender with the olive oil, maple syrup and vanilla extract until thick and smooth.


5. Sift the flour into a bowl and whisk with the baking powder, cinnamon, cloves, ginger and salt until well combined. Pour in the blended date mixture and curdled soy milk and fold until just combined, avoid over mixing.


6. Pour the mixture into the lined baking tray and bake in the oven for 20 to 25 minutes, or until a skewer comes out clean and the top gently springs back. Remove from the oven and allow to cool for 10 minutes.


7. Meanwhile, melt the white chocolate over a double boiler or in a microwave safe bowl in the microwave on 20 second increments until smooth.


8. Pour the melted white chocolate into a blender with the Medjool dates (discarding the liquid), vanilla extract, soy milk and a pinch of salt. Blend until smooth, adding a dash more soy milk if needed to reach a pourable sauce consistency.


9. Whilst the traybake is still warm, poke all over with a skewer and pour 1/3 of the white chocolate date sauce over the top. Slice the traybake into 9 squares, drizzle over the remaining white chocolate date sauce and dust with coconut milk powder when serving.

Watch the video: https://www.youtube.com/embed/ekQxgwmnAWo

Source URL: https://chloeevegan.com/recipe/sticky-date-traybake-with-white-chocolate-date-sauce/

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