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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.
Course Dessert
Cuisine Australian
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 6 people
Calories 236kcal
Author Sally

Ingredients

For The Pudding

  • 2 cups dates
  • 1 cup boiling water
  • 1 teaspoon bicarbonate soda
  • 1 cup self-raising flour
  • ¾ cup coconut blossom sugar
  • ½ cup coconut oil melted
  • 1 teaspoon vanilla

For The Caramel Sauce

  • ¾ cup coconut blossom sugar
  • 1  x 400ml can coconut milk
  • 3 tablespoon coconut oil
  • 1 teaspoon vanilla
  • pinch salt to taste

Instructions

For The Pudding

  • Preheat oven to 180°C and prepare a 20cm (8 inch) square baking pan with a light spray of cooking oil and baking paper.
  • Add dates, boiling water and bicarb soda in a bowl and set aside for 15 minutes until dates have softened.
  • 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 vanilla and whisk together.
  • 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.
  • 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.
  • Add in chopped dates and mix until smooth.
  • 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

  • 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.
  • 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.

Video

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 or place the container in a bowl of warm water.
If you don't have self-raising flour, you can use 1 cup plain flour + 1 ½ teaspoons baking powder.
Not from Australia? Check out my US Conversion Guide.

Nutrition

Calories: 236kcal