Paleo Self-Saucing Sticky Date Pudding: Grain + Dairy Free
paleo || gluten-free || grain free || dairy free || soy free || wheat free
One of my favourite desserts in the whole wide world is Sticky Date Pudding. My earliest experiences of this sublimely sweet and warming dessert was at Boarding School, where they served a ‘self-saucing’ version. It was full dairy, gluten and sugar and I won’t lie, it was divine! Nowadays, I still find it hard to go past Sticky Date Pudding on a restaurant menu.
So here is my healthier, dairy and grain free version. This Paleo Sticky Date Pudding is free of refined sugar, however, the sauce includes some coconut sugar. This pudding is high protein, packed with almond meal and eggs. There is plenty of fibre from the almonds and dates. The sauce is like no other caramel, and ticks the dairy free box, made with coconut milk instead.
This recipe is sure to blow the socks off both the health conscious/ those with gluten and dairy allergies/sensitivities as well those who couldn’t give a hoot about their health – aka the skeptics!
Enjoy it !
Preparation time: 10 minutes
Cooking time: 40 minutes
- Large Mixing bowl & spoon
- Small saucepan & spoon
- Medium sized Oven-proof Pie dish
- 1 cup dried dates
- 2 large eggs
- 10 medjool dates, pitted and roughly chopped
- 1/2 cup almond milk (or other milk of your choice)
- 2 cups almond meal
- 2 tsp gluten free baking powder
- 1 tbsp coconut oil
- 1 tbsp maple syrup
- 1/2 cup coconut sugar
- 1 cup canned additive-free coconut milk
- Pinch vanilla powder
- 1 cup pecan nuts (optional to garnish)
- Preheat a fan-forced oven to 180 degrees. Grease a medium sized oven-proof pie dish with coconut oil and set aside.
- In a blender, add the eggs, almond milk and dried dates. Then blitz until combined.
- Meanwhile, in a large mixing bowl, add the almond meal, gluten-free baking powder and chopped medjool dates, mixing to combine. Add the egg and date mixture and mix to combine.
- Pour the pudding batter into a greased oven-proof pie dish.
- If using, decorate the top with a cup pecan nuts.
- Then, in a small saucepan over low heat, add the sauce ingredients, stirring for 1-2 minutes until warmed through and the coconut sugar has dissolved.
- Pour the sauce mixture over the pudding.
- Transfer the pudding to the oven and bake for 30-40 minutes until set and lightly golden.
Store leftovers in the refrigerator. Simply leave in the pudding dish and cover with cling film. To reheat, remove cling film and place in the oven until warmed through.