Sticky Date Pudding with Caramel Sauce

by Janine

Sticky Date Pudding with Caramel Sauce was always one of those decadent desserts that became a favourite when eating out. What makes this pudding is indeed that sticky luscious buttery sauce. The great news is that you can still make it even when you are a dairy-free eater. With so many vegan alternatives to your kitchen arsenal, it doesn’t take much to recreate this old favourite in a gluten-free, dairy-free, refined sugar-free and paleo alternative recipe.

And, it’s pretty darn easy to make with all the deliciousness that we remember.

Important Ingredients for the Sticky Date Pudding

To make this delightful dessert, you need to make sure of buying the right ingredients. For one thing, the dates need to be soft and sweet Medjool dates. These are the ones that aren’t dried out. BUT if all you can get is the dried dates, leave them to soak overnight in some water so that they plump back to their original juicy state.

The other ingredient that is important is the dairy-free butter. You want a product that has a very similar taste and consistency to butter so that you get those caramel buttery tones in your sauce.

And finally, make sure that your coconut cream is high-grade pure coconut cream, and not fat-free, reduced-fat or coconut milk. You need the fat from the pure coconut cream or else the sauce won’t do what it needs to do.

Sticky Date Pudding with Caramel Sauce

Rating: 5.0/5
( 1 voted )
Serves: 8 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

Sticky Date Pudding With Caramel Sauce - Paleo and Dairy-free Sticky Date Pudding With Caramel Sauce Recipe with Video
Ingredients

Cake

1 1/2 cups Almond Meal
1 cup chopped pitted Medjool Dates, (or dried dates)
1 cup Boiling Water
1/3 cup Coconut Sugar
2 Eggs large
2 Tbs Vegan Butter
1 tsp Pure Vanilla Extract
1 tsp Baking Powder, optional

Caramel Sauce

1 cup Coconut Cream
1/3 cup Coconut Sugar
2 Tbs Vegan Butter
1 tsp Pure Vanilla Extract

Instructions

Pudding Cake 1) Preheat oven to 180°C (350°C) and line a 20 cm cake tin with baking paper. In a bowl place the dates and boiling water. Leave these to soak until the dates become soft. Meanwhile, cream the coconut sugar and butter in a mix master until a paste forms. Add the eggs and vanilla extract, mix until combined. In a separate bowl mix the almond meal, baking powder and date/water mixture together. Add the butter/sugar batter and mix until combined. Transfer the batter into the prepared cake tin and place into the oven for 45 minutes until lightly golden. Allow to cool for 10 minutes before turning out on to a wire rack. Caramel Sauce 1) In a medium heat sauce pan melt the butter and sugar together. Add the coconut cream and vanilla and continue to stir for 5 minutes. Be careful to not let it boil! Stir until nice and smooth. Give it a taste test and let us know what you think!

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