Sticky Date Puddings with Lucuma Salted Caramel Sauce

Mains

I don’t know anyone who doesn’t love a delicious sticky date pudding. There is nothing more satisfying then sticking your spoon into a warm pudding and having it crumble in your mouth. Whilst this isn’t completely like the beautiful date puddings I enjoyed whilst I was in Turkey last year this is the closest and most delicious healthy version I have had since! These are naturally sweetened and of course are vegan and gluten free! This is a perfect and quick dessert to make when guests are coming over and they are definitely best served straight out of the oven!

Sticky Date Puddings with Lucuma Salted Caramel Sauce

Print Recipe

SERVES 4-6

ingredients

Sticky Date Puddings
4 teaspoons Coconut Oil (for greasing)
200g Salted Caramel Chocolate
3 tbsp Coconut Oil
80ml plant-based milk
1 cup buckwheat flour
1 tsp baking powder
½ tsp salt
½ cup Coconut Sugar
½ cup medjool dates, pitted
¼ cup boiling hot water
250ml plant based milk
80–120g coconut cream
Lucuma Caramel Sauce
½ cup coconut cream
½ cup medjool dates, pitted
100g Salted Caramel Chocolate
2 tbsp Lucuma Powder
½ tsp salt

method

Step 1Preheat oven to 180°C. Grease each of 4–6 mini loaf pans or muffin pans with 1 teaspoon of the coconut oil.
Step 2Put the chocolate, coconut oil and 80ml plant-based milk in a double boiler. Gently heat until the chocolate has melted. Stir until smooth, remove from the heat and set aside.
Step 3In another bowl, put the flour, baking powder, salt and coconut sugar. Stir together.
Step 4In a blender or small food processor, blitz together the medjool dates and water until the dates are just broken up. Add 205ml of plant based milk and mix until combined. Gently fold in the through the caramel chocolate mixture.
Step 5Divide the mixture into the prepared mini loaf or muffin tins and place into the oven.
Step 6Bake in the oven for 8-10 minutes until the edges and top are just cooked – you still want the middle to be slightly gooey as it will keep cooking once removed from the oven.
Step 7Whilst the puddings are baking simply blend in a blender the dates and coconut cream until smooth. Place into a saucepan over a low heat with the caramel chocolate, Lucuma and salt. Keep mixing until the chocolate has melted and everything is combined before removing from the heat.
Step 8When ready to serve, gently run a knife around the edge of the pans to loosen the puddings, then turn them out onto a plate and serve with caramel sauce. Enjoy immediately!