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December 15, 2021 3 min read

Sticky Date Pudding

This is the classic recipe you know and love just made dairy and egg free!

Sticky date pudding is rich, sweet and warming. It is exactly what a dessert is meant to be (and also perfect for the festive season!).

This recipe is so easy to make and will quickly become a regular crowd pleaser at your house.

You definitely don’t need to be vegan to appreciate how delicious this pudding actually is, but it’s great to finally have a recipe that allows non-dairy eaters to indulge a little (ok, a lot!).

Like most puddings, this recipe is best served straight away while everything is still warm. Slice the cake into squares and drizzle with a very generous amount of the caramel sauce. You could even add a scoop of vanilla ice cream and let it melt into the caramel if you’re feeling extra indulgent.

So what's in it?

The decadent flavour in this recipe is thanks to the dates and the coconut sugar. This coconut sugar gives the caramel a deep, rich flavour and is less sweet than traditional refined white sugar.

Dates have an excellent nutrition profile. They are high in nutrients and contain loads of antioxidants.

Dates are known to contain Potassium, Magneisum, Copper, Manganese, Iron and Vitamin B6

STICKY DATE PUDDING

Gluten Free, Refined Sugar Free, Vegan

INGREDIENTS - Pudding

2 cups dates

1 cup boiling water

1 tsp bi-carb soda

1 tsp baking powder

1 cup GF flour

3/4 cup coconut sugar

1/2 cup melted coconut oil

1 tsp vanilla

Caramel Sauce

400ml coconut milk (from a can)

3/4 cup coconut sugar

3 tbsp coconut oil

1 tsp vanilla

pinch salt

METHOD

For The Pudding

Preheat oven to 180°C and prepare a 20cm (8 inch) square baking pan with a spray of cooking oil and baking paper.
Add boiling water over the dates and set aside for 15 minutes until dates have softened.
Once the dates are soft, blend them with the water in a food processor or bullet blender.
To the coconut sugar, add the flour, bi-carb soda, baking powder and then stir to combine.
To this dry mix, add the melted coconut oil, vanilla and then the blended dates + water.
Stir until combined.
Pour mixture into a prepared baking tray and place in the preheated oven for around 30-35 minutes or until a skewer inserted comes out clean.

For The Caramel Sauce

In a small saucepan add coconut oil, coconut sugar and coconut milk on high heat. Using a whisk, slowly stir until mixture comes to the boil.
Turn down heat and continue to stir for 15 minutes or until mixture begins to thicken and become a darker caramel colour. Add a pinch of salt to taste. The mixture will still be runny but will continue to thicken after you take it off the heat.
Allow to cool for at least 10 minutes before generously drizzling the caramel sauce over the pudding.

Notes

The caramel sauce can be stored in the fridge, however it will begin to solidify. To serve again simply warm it up in the microwave for 30 seconds or place the container in a bowl of warm water.