Sticky Date Pudding

Winter's most loved dessert gets a makeover. Perfectly sweet, fragrant, and full of comforting spices. This definitely doesn't taste like a "healthified" version yet it's much more nutrient dense, lower in calories, less saturated fat, and completely cholesterol free!
5 from 1 vote
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dessert
Cuisine Global
Servings 6
Calories 438 kcal



For the pudding:

  • 200 g Medjool dates pitted and finely chopped
  • 1 1/4 cup plant milk
  • 1 tsp vanilla essence
  • 3/4 tsp baking soda
  • 4 tbsp pure maple syrup
  • 1/4 cup applesauce
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 1/2 cup whole wheat flour

For the toffee sauce:

  • 10 Medjool dates pitted
  • 1/2 cup whole coconut milk
  • 4 Tbsp pure maple syrup
  • 1/4 tsp cinnamon
  • 4 Tbsp water reserved from the dates


  • Preheat the oven to 180°C. Line an 18-20cm (8 inch) square cake tin or oven dish with baking paper.
  • Combine the chopped dates, milk, and vanilla essence in a pot. Bring mixture to a boil, then reduce heat and simmer for about 5 minutes. Remove pot from the heat, add baking soda, and stir through until frothy. Set aside.
  • In a mixing bowl, stir together the applesauce, maple syrup, and cinnamon.
  • Add the date and milk mixture and stir to combine.
  • Add the flour, and gently mix ingredients together with a fork until just combined. Be careful not to over mix the batter, as it can result in a dense and chewy pudding.
  • Pour pudding batter into your prepared dish and bake for 25-28 minutes, until just firm to the touch.
  • While the pudding bakes, prepare the toffee sauce. Fill a saucepan with water just enough to cover the dates. Gently boil dates for 10 minutes.
  • Drain, reserving 4 Tbsp of the water. Chop dates and toss in a blender with the rest of the ingredients. Blend until super smooth.
  • Transfer sauce to a saucepan and bring to a boil, then simmer until thick.
  • When the pudding is ready, remove from the oven and allow to stand for 5 minutes before slicing into pieces.
  • Serve warm, drizzled with toffee sauce and a spoonful of nice cream.


Serve with a large scoop of our Banana Nice Cream!


Calories: 438kcalCarbohydrates: 97gProtein: 7gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 163mgPotassium: 791mgFiber: 9gSugar: 66gVitamin A: 221IUVitamin C: 1mgCalcium: 156mgIron: 3mg
Keyword plant-based, wfpb

Photos by Amber Asakura

Gabrielle is an evidence-based vegan coach who believes that health transformation begins when you switch to a plant-based diet. Her mission is to help midlife women eat in alignment with who they are and what they value so that they can lead a happier, healthier and more fulfilling life.

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Written by Gabrielle (hi!), these e-mails will help you on your plant-based journey with useful tips, tricks, facts and inspiration – and perhaps the occasional inappropriate joke thrown in for good measure.

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