Vegan & Gluten Free Sticky Date Pudding
You'll love this healthier version of Sticky Date Pudding. It's vegan, gluten free and made with wholesome ingredients!
Ingredients
- 400 grams medjool dates pitted, roughly chopped
- ½ cup maple syrup
- 1 cup water
- 1 teaspoon cloves powder
- 1 teaspoon cinnamon powder
- ¼ teaspoon ginger powder
- 1 teaspoon bicarb soda
- 1 teaspoon baking powder
- ½ cup plant based milk I used coconut milk
- 2 cups almond meal
- 3 tablespoon flax meal
- 9 tablespoon water
For the Sauce
- 130 g medjool dates
- 200 ml coconut cream
- ½ cup maple syrup
Serve with
- Vanilla ice cream to serve
Instructions
- Preheat oven to 180C.
- Add the dates, maple syrup and water to a pot and simmer for 10 - 12 minutes with the lid on, stirring occasionally.
- Remove from heat and stir through the bicarb soda and allow to cool for 10 minutes.
- Meanwhile, mix the flax seeds and 9 tablespoon of water together in a small bowl and set aside, this is your flax eggs.
- In a bowl, mix together the almond meal, cloves powder, cinnamon, ginger and baking powder then fold in cooked dates with the milk and flax eggs.
- Prepare a square baking tray approx 20 - 25cm squared, with baking paper. Poor in the mixture, even out and bake for 40 - 50 minutes.
- Make the date sauce by blending the dates, maple syrup and coconut cream for 1 - 2 mins in a high speed blender or bullet blender.
- Slice up the pudding into 9 serves, pour over the sauce when its time to serve and top with ice cream and enjoy!
Nutrition
Calories: 2966kcalCarbohydrates: 470gProtein: 59gFat: 123gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gSodium: 1565mgPotassium: 3343mgFiber: 58gSugar: 374gVitamin A: 604IUVitamin C: 0.2mgCalcium: 1278mgIron: 14mg
Tried this recipe?Let us know how it was!