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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
Author Sally

Ingredients

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

Instructions

For The Pudding

  • Preheat oven to 180C oven and prepare a square baking pan with oil and line with 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 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. 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

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.