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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. And it is exactly what we have here today.

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. And I really wanted to eat a sticky date pudding!

Vegan 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. 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. 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 in a little (ok, a lot) of caramel.

Like this recipe? Please leave a comment and a rating below!

5 from 4 votes
Vegan Sticky Date Pudding With Caramel Sauce
Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 20 mins
 
A rich vegan sticky date pudding using the goodness of coconut blossom sugar and coconut milk to create a smooth and creamy caramel sauce.
Course: Dessert
Cuisine: Australian
Servings: 6 people
Author: Sally
What You'll Need
For The Pudding
  • 2 cups dates
  • 1 cup boiling water
  • 1 tsp bicarbonate soda
  • 1 cup SR Flour
  • 3/4 cup coconut blossom sugar
  • 1/2 cup coconut oil ,melted
  • 1 tsp vanilla
For The Caramel Sauce
  • 3/4 cup coconut blossom sugar
  • 1 can coconut milk
  • 3 tbsp coconut oil
  • 1 tsp vanilla
What To Do
For The Pudding
  1. Preheat oven to 180C oven and prepare a square baking pan with oil and line with baking paper.
  2. Add dates, boiling water and bicarb soda in a bowl and set aside for 15 minutes until dates have softened.
  3. If your coconut is solid, soften it in the microwave for 30 seconds before then adding it to a large bowl. Add in coconut blossom sugar and whisk together.
  4. Once the dates are soft, strain and save the water. Finely chop up dates using a food processor or bullet blender before adding to mixture.
  5. To the sugar and coconut oil mixture, add sifted flour and the water from the dates. Using an electric hand held mixer, beat everything together until well combined.
  6. Add in chopped dates and mix until smooth.
  7. Pour mixture into a prepared baking tray and place in the preheated 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. Using a whisk, slowly stir until mixture comes to the boil.

  2. Turn down heat and continue to stir for 15 minutes or until mixture begins to thicken and become a darker caramel colour. Mixture will still be runny but will continue to thicken after you take it off the heat.
  3. Allow to cool for at least 10 minutes before generously drizzling the caramel sauce over the pudding.
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 dessert recipes? Try these:

Vegan Chocolate Rose Cupcakes
Cookies & Cream Cupcakes (Vegan)
Easy No-Bake Lamington Bars
ANZAC Biscuits
Healthy Caramel & Peanut Butter Balls

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Vegan Sticky Date Pudding - Pinterest Image

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12 Comments

  • Reply
    Annette
    December 26, 2017 at 6:32 pm

    Delicious recipe – couldn’t take photo as it was eaten too fast

    • Reply
      Sally
      January 3, 2018 at 5:03 am

      So glad you enjoyed it!

  • Reply
    Bryanna Modolo
    January 31, 2018 at 7:35 pm

    Wow! I never thought such delicious caramelly goodness could be vegan friendly. This melt-in-the-mouth sticky date pudding had me licking the plate clean! 😍

    • Reply
      Sally
      January 31, 2018 at 7:43 pm

      Thanks so much Bryanna! Glad you enjoyed it 🙂

  • Reply
    Lisa
    February 15, 2018 at 2:39 pm

    Hi Sally! I’m so excited to make this! Just wondering though for the pudding how much coconut oil is actually needed? (There’s no cup or table spoon measurement). Thank you!! 😊

    • Reply
      Sally
      February 15, 2018 at 3:02 pm

      Hi Lisa, thank you so much for letting me know about that typo! It is 1/2 cup of coconut oil in it’s liquid state. This gives the pudding its beautiful soft, sticky texture. I have updated the recipe as well for future 🙂 I hope you love it!

      • Reply
        Lisa
        February 15, 2018 at 8:05 pm

        Thanks Sally, I thought so 🙂 I just made it this afternoon!!! It was sooooo delicious, I’m recommending it to everyone hehe. And you’re right it’s so beautiful and soft 😀

        • Reply
          Sally
          February 18, 2018 at 6:59 pm

          Glad you loved it as much as I did Lisa! Thanks 🙂

  • Reply
    Emily S
    July 6, 2018 at 12:53 am

    This was awesome, I’m so glad that I chose to follow this recipe for my first sticky date pudding. I made this recipe without any oil and instead of the caramel I used custard. It was amazing. Thank you so much!

    • Reply
      Sally
      July 6, 2018 at 8:50 am

      So glad you loved it Emily!

  • Reply
    Dee
    August 14, 2018 at 2:49 pm

    HI, just wondering what size can of coconut milk please ? thank you

    • Reply
      Sally
      August 14, 2018 at 3:14 pm

      Hi Dee! Just a standard 400ml can.

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