- serves 6
- prep time 30 minutes
- cooking time 25 minutes
Ingredients
Ingredients | |
---|---|
1 cup | Packed Pitted Medjool Dates |
1 cup | Boiling Water |
1 tsp | Bicarb-Soda |
1/2 cup | Vegan Butter |
1/2 cup | Coconut Sugar |
1 tsp | Vanilla Essence |
1/2 cup | Chopped Walnuts |
1/4 cup | Macro Mike Peanut Butter Brittle Luxe Protein Powder |
1 cup | Self Raising Flour, Sifted |
Caramel Sauce | |
---|---|
1/2 cup | Canned Coconut Cream |
1/2 cup | Coconut Sugar |
1/4 cup | Vegan 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
-
Lightly grease 6 x non-stick oven ramekins or large muffin pans and set aside.
-
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.
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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.
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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.
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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!