A classic dessert with a plant-based twist, this sticky date pudding is made using wholesome ingredients including sweet medjool dates, crunchy pecans and caramel-like coconut sugar. It’s fluffy, sweet, decadent and most definitely sticky. The flavour of the dates creates a rich caramel flavour throughout the pudding and caramel sauce soaks through to give it a moist and fudgey texture. This rich dessert is best served warm for ultimate flavour and texture.


1 ¼ cups brown rice flour 
2 cups medjool dates, pitted and chopped
1 cup almond milk (or other plant milk)
1 tsp baking soda 
1 tsp baking powder 
½ cup coconut sugar 
½ tsp cinnamon 
1 tsp vanilla
⅓ cup coconut oil*, melted
½ cup pecans, chopped
Pinch of sea salt

Caramel Sauce: 
¾ cup coconut sugar 
¼ cup maple syrup*
1 cup almond milk (or other plant milk)
Pinch of sea salt


Preheat your oven to 180°C.

Add the almond milk to a saucepan over medium heat and bring to a gentle simmer.

Reduce to a low heat then add the chopped dates and cook for about two minutes, until the dates have softened.

In a large mixing bowl, combine the flour, baking powder, baking soda, coconut sugar, cinnamon and pecans.

Add the almond milk and date mixture to the dry ingredients along with the vanilla and coconut oil.

Stir until combined.

Pour into a 20x20cm baking tray and bake for 30-35 minutes, until it gently springs back when you touch it.

Remove from the oven and with a fork or toothpick, prick a series of holes in the pudding.

To make the caramel sauce, add the coconut sugar, maple syrup, almond milk and salt to a saucepan over a low heat, stirring constantly.

After about seven minutes, the sauce should have thickened.

Remove from the heat the pour over the pudding and allow it to soak through.

*Item not available online but is available in your local GoodFor store.

Contributed by Ella Farrugia aka @thecuriousavocado.