Recipes

Vegan Sticky Date Pudding

Posted on Jul 30, 2025 by Macro Mike

  • serves 6
  • prep time 30 minutes
  • cooking time 25 minutes

Ingredients

Ingredients
1 cupPacked Pitted Medjool Dates
1 cupBoiling Water
1 tspBicarb-Soda
1/2 cupVegan Butter
1/2 cupCoconut Sugar
1 tspVanilla Essence
1/2 cupChopped Walnuts
1/4 cupMacro Mike Peanut Butter Brittle Luxe Protein Powder
1 cupSelf Raising Flour, Sifted
Caramel Sauce
1/2 cupCanned Coconut Cream
1/2 cup Coconut Sugar
1/4 cupVegan Butter

Macros

per serving

  • protein 4.9g
  • fat 23g
  • carbs 44g
  • calories 396

Recipe by: @adatewithsam

If you LOVE Sticky Date Pudding and have been trying to find a vegan recipe - then look no further! This is the perfect vegan & protein packed version of this classic dessert!💪🤤⁠

Steps

  1. Lightly grease 6 x non-stick oven ramekins or large muffin pans and set aside.

  2. Soak your Medjool dates for 20 minutes in 1 cup boiling water and 1 tsp bicarb until soft. Once soaked, blitz the dates and water in a food processor until smooth⁣⁠.

  3. In a large mixing bowl beat together the sugar and butter with electric beaters until creamy, add your vanilla, date mixture and self-raising flour and briefly beat everything together until well combined.⁣⁠

  4. Transfer mixture to your greased ramekins filling up each ramekin approximately 2/3rd of the way. place the ramekins on a baking tray in the middle rack of the oven and cook for 25 minutes at 180C. To see if its cooked, using a skewer, test to see if the toothpick comes out mostly clean. Transfer onto a wire rack to cool and poke a few small holes in the top of your puddings. ⁠

  5. Whilst your puddings are cooling make your sauce. Add sugar and butter to a small saucepan and cook on a medium heat until bubbles start to form. Add your coconut cream and mix together until the mixture is golden. Top your puddings with caramel sauce, vegan ice cream and enjoy!⁣⁠