Vegan Sticky Date Pudding With Caramel Sauce

The ultimate indulgent vegan sticky date pudding served with a generous drizzle of caramel sauce. This is the classic recipe you know and love just made dairy and egg free!

Course Dessert

Cuisine Australian

Prep Time 40

Cook Time 40

Total Time 1 20

Servings servings

Calories 372kcal

Author Sally

Equipment

Ingredients

For The Pudding

2 cups dates
1 cup boiling water
1 teaspoon bicarbonate of soda/baking soda
1 cup self-raising flour
¾ cup coconut sugar
½ cup coconut oil melted
1 teaspoon vanilla extract

For The Caramel Sauce

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

Instructions

For The Pudding

Preheat oven to 180°C / 350°F 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.
Add coconut oil, coconut sugar and vanilla to a large mixing bowl and whisk together.
Once the dates are soft, strain and save the water. Finely chop up dates using a food processor or bullet blender.
To the sugar and coconut oil mixture, add the 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 mostly clean (a few crumbs are ok!).

For The Caramel Sauce

In a small saucepan on high, add coconut oil, coconut 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 the vanilla and 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 to room temperature to thicken before generously drizzling the caramel sauce over the pudding.

Video

Notes

Flour: If you don't have self-raising flour, you can use 1 cup plain flour + 1 ½ teaspoons baking powder.

Gluten Free Option: use a gluten free baking flour blend such as Bob's Red Mill + 1 ½ teaspoons baking powder.

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.

Nutrition