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Raw Vegan Sticky Date Pudding with a Coconut Caramel Sauce. Gluten free. #veganstickydatepudding #veganstickydatepuddingrecipe #vegancaramelsauce #vegancaramelsaucerecipe #vegandessertrecipe #rawvegandesserts #rawvegandessertrecipes #AscensionKitchen // Pin to your own inspiration board! //

Vegan Sticky Date Pudding with Coconut Caramel Sauce

Naturopath Lauren Glucina
A simple raw vegan dessert to serve 4. Prep time excludes time in the freezer to set the puddings.
5 from 1 vote
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Prep Time 25 minutes
Total Time 25 minutes
Course Sweet
Cuisine Raw, Vegan
Servings 4
Calories 508 kcal

Ingredients
  

STICKY DATE PUDDINGS:

  • 8 Medjool dates pitted
  • 2 tablespoons mesquite powder
  • ½ cup + 2 tablespoons almond meal FINE
  • ½ cup pecans
  • 1 tablespoon coconut palm sugar
  • 1 tablespoon coconut oil
  • 2 good pinches coarse sea salt

COCONUT CARAMEL SAUCE:

  • ½ cup coconut milk
  • 1 tablespoon coconut oil
  • 1 tablespoon mesquite powder
  • 2 Medjool dates pitted
  • ½ vanilla bean chopped
  • ¼ teaspoon turmeric powder for a golden caramel colour
  • 1/8 teaspoon cinnamon powder
  • 1 pinch of coarse sea salt

Instructions
 

STICKY DATE PUDDINGS:

  • Blitz the dates, coconut sugar, salt and oil in the food processor till it becomes a paste.
  • Add the pecans and blitz till they’ve all crumbled.
  • Add the almond meal and mesquite.
  • Once you have a nice dough, press the mixture firmly into cupcake wrappers, you should have enough to fill 4 right to the brim.
  • Set in the freezer for half an hour then take them out, remove the wrappers and arrange upside down on a plate, keep in the fridge till you’re ready to serve.

COCONUT CARAMEL SAUCE:

  • Blend everything till smooth, pour over the sticky date puddings to serve.

Notes

Nutrition panel is an estimate only.

Nutrition

Calories: 508kcalCarbohydrates: 56gProtein: 8gFat: 31gSodium: 39mgFiber: 7gSugar: 44gCalcium: 120mgIron: 2.5mg
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