Sticky Date Pudding

Posted by Lorna Macchia on

On a cold winters night, sometimes a little comfort food is called for... and this is our take on an oldie, but a goodie! Whilst there are no added, processed sugars in this sticky date pudding, it is quite sweet from the natural sugar in the dates and has a delicious sticky texture. Dates are rich in many minerals and a good source of dietary fibre, and nut butter further improves the nutrient density of this delicious dessert.

Sticky Date Pudding


Gluten Free, Vegan

We use all organic ingredients

Makes 4 individual puddings

  • 8-10 medjool dates, seeds removed
  • 1/4 cup cold drip coffee (or decaf coffee)
  • ½ cup filtered water
  • 1 tsp bicarb soda
  • ½ cup almond, macadamia or cashew nut butter
  • 1 tsp vanilla extract
  • 1 tsp cinnamon powder
  • 1 tbsp lemon juice
  • ¼ cup coconut flour
  • 1/4 cup tapioca flour
  • Pinch of sea salt

Toffee Sauce (optional – can just serve with coconut yoghurt & cinnamon)

  • 6 medjool dates, seeds removed
  • 1 cup coconut milk
  • 1 tsp vanilla extract
  • Pinch sea salt


  • Preheat oven to 180°C.
  • Grease 4 small ramekins or ceramic loaf pan with coconut oil and place on baking tray.
  • Place dates, coffee, & bicarb soda in food processor, along with cashew butter, lemon juice, vanilla & cinnamon and blend lightly until combined (but dates still a little textured).
  • Add water and blend briefly until combined.
  • Add coconut & tapioca flours and salt and mix gently until mixed through.
  • Spoon into ramekins or loaf pan.
  • Bake for 30 minutes until firm to touch.
  • Remove from oven and serve while still warm. 

Toffee Sauce

  • Blend all ingredients together in food processor until smooth & creamy.

Sticky Date Pudding


Delicious with toffee sauce, coconut yoghurt or coconut ice cream if desired.

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