0 In Food/ Recipe

Vegan Sticky Date Pudding With Caramel Sauce

Sticky date pudding reminds me of when I was a kid. I’m not sure if mum made it often or if I just remember it that way because we would request it for pretty much every special occasion. We were a family that always had dessert, and I loved that. Sticky date pudding is rich, sweet and warming. It is exactly what a dessert is meant to be.

There are a few foods that I kind of just gave up on when I realised it was dairy that was making me so sick. Caramel was one of those foods. Sweet, creamy, sticky caramel. Recently I have decided that I don’t want to be restricted by what I cannot eat. I really should be looking for creative ways to eat what I want! Something that I found myself really wanting to eat, was a sticky date pudding.


I have definitely started to notice more of a trend towards allergy-friendly baking and acknowledgements of people who have different food restrictions, be it by choice or otherwise.  I have started taking notice of food which is labelled as vegan as it means I can be sure it will be dairy-free.  Vegan options are becoming more and more available, even Doughnut Time has vegan options! This is something I wanted to incorporate into my baking, making it more available for all dietary restrictions.

A little while back I came across a recipe from Contentedness Cooking that used a caramel made from coconut milk, coconut oil, and coconut blossom sugar. I tested it out and it was amazing. Instantly I knew this was going to be my staple caramel and I was excited to begin to try all the different recipes that I had been avoiding that used heavy cream as their caramelly base.

Vegan Sticky Date PuddingOne Saturday I found myself looking in the cupboard thinking of what I would make. I knew I wanted something with caramel, then I noticed the packet of dates I had bought on impulse without any real purpose. It was time to try a sticky date pudding!

Straight away I did a bit of searching around to see what was out there in terms of vegan sticky date pudding recipes. I did find a few, but the winner was this one from Veggieful. I already knew I would be using a different caramel using coconut oil and coconut blossom sugar so I decided to substitute these in rather than the margarine and brown sugar. The flavour of coconut blossom sugar is fantastic. I find it gives such a rich caramel flavour without being too sickly sweet which was just perfect for this occasion!

Vegan Sticky Date PuddingThis vegan sticky date pudding is sweet, soft, and so very rich which is exactly what a sticky date pudding should be right? As an added bonus this recipe is so easy to make, I am sure this dessert will become a regular crowd pleaser at your house – even if for the non-vegans!

Vegan Sticky Date Pudding With Caramel Sauce
 
A rich vegan sticky date pudding using the goodness of coconut blossom sugar and coconut milk to create a smooth and creamy caramel sauce.
Author:
What You'll Need
For The Pudding
  • 2 cups dates
  • 1 cup boiling water
  • 1 tsp bicarbonate soda
  • 1 cup SR Flour
  • ¾ cup coconut blossom sugar
  • ½ coconut oil
  • 1 tsp vanilla
For The Caramel Sauce
  • ¾ cup coconut blossom sugar
  • 1 can coconut milk
  • 3 tbsp coconut oil
  • 1 tsp vanilla
What To Do
For The Pudding
  1. Add dates, boiling water and bicarb soda in a bowl and set aside for 15 minutes until dates have softened.
  2. Soften coconut oil in the microwave for 30 seconds, then add to a large bowl, with sifted flour and coconut blossom sugar.
  3. Once the dates are soft, strain water and add to flour mixture. Using electric beaters, mix until everything is combined.
  4. Finely chop up dates using a food processor or bullet blender before adding to mixture.
  5. Continue to beat until smooth.
  6. Pour mixture into a square baking tray that has been oiled and lined with baking paper and bake in a preheated 180C oven for 35-40 minutes or until a skewer inserted comes out clean.
For The Caramel Sauce
  1. In a small saucepan on high, add coconut oil, coconut blossom sugar and coconut milk.
  2. Using a whisk, slowly stir until mixture comes to the boil.
  3. Turn down heat and continue to stir for 15 minutes or until mixture begins to thicken and become a darker caramel colour.
  4. Mixture will still be runny but will continue to thicken after you take it off the heat.
  5. Generously drizzle the caramel sauce over the pudding and enjoy!
Notes
Tip: This 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.

Want more vegan recipes? Try these:

Cookies & Cream Cupcakes (Vegan)

Easy No-Bake Lamington Bars

Save it for later:

You Might Also Like

No Comments

Leave a Reply

Rate this recipe:  

%d bloggers like this: