Prep Time: 10 Minutes
Cook time:
25 Minutes
Total Time:
 35 Minutes
Serves:
 

This used to be my family’s treat. Whenever we had a family get together this was the go to dessert, particularly in winter or the cooler months.
Date provide a really delicious richness to this pudding. When you mix it with the coconut cream it tastes like a naughty caramel cream sauce my Grandma always used to make. They are also high in dietary fibre, magnesium, calcium and vitamin A and C.
If you give it a try, let me know what you think! Leave a comment, rate it, and don’t forget to tag a picture #Shane&Adele on Instagram.

INGREDIENTS

  • 1 1/2 cups self-raising flour
  • 1/2 cup coconut sugar
  • 30g coconut oil, melted
  • 2/3 cup soy milk
  •  5 medjool dates, finely chopped
  •  1/2 teaspoon ground cinnamon

SAUCE

  • ¾ can of coconut cream
  • 4 medjool dates
  • ½ tsp salt

METHOD

  1. Preheat oven to 180°C/160°C fan-forced. Lightly grease an 8 cup-capacity oven-proof dish.
  2. Make pudding: Sift flour and cinnamon into a dish. Add sugar. Make a well in centre. Add coconut oil and soy milk. Stir to combine. Fold in dates. Spread mixture into prepared dish- you want to place majority of mixture in the middle with sauce on the edges. Place dish on a baking tray.
  3. Make sauce: combine dates, coconut cream and salt in processor until smooth (30sec, speed 8) and cook through (5mins, varooma, speed 4) or on stove top on high heat, stirring regularly
  4. Pour sauce over pudding and top with some sliced dates. Bake for 20 to 25 minutes or until top has set. Stand for 5 minutes. Serve with soy ice-cream.

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