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Sticky Date Puddings with Salted Caramel Sauce

Gluten, dairy, grain free.
Prep Time 20 mins
Cook Time 25 mins


  • Food processor


Sticky Date Puddings

  • 20 dates seedless
  • cup coconut milk
  • 1 banana large, ripened
  • ¼ cup coconut flour
  • 1 tsp baking powder
  • 1 tsp pure vanilla extract
  • 2 eggs

Salted Caramel Sauce

  • 2 tbsp water
  • 2 tbsp coconut oil
  • 1 tbsp maple syrup
  • 1 tbsp coconut sugar
  • 1 tsp pure vanilla extract
  • ¼ tsp sea salt
  • ½ cup coconut milk


  • Soak the dates in boiling water for 10 minutes then drain off.
  • Add all of the ingredients in the "Sticky Date Puddings" list into a food processor and blitz until creamy.
  • Grease 3 or 4 ramekin dishes with coconut oil and spoon battered mixture in.
  • Bake at 160°C fan bake for 25-30 minutes.
  • While the puddings are cooking start the "Salted Caramel Sauce". In a medium pot on a low to medium heat, add the water, coconut oil, maple syrup and coconut sugar. Stir until dissolved.
  • Add in the rest of the ingredients and stir for about 15-20 minutes, will begin to darken and thicken - then remove from heat.
  • Turn out puddings into bowls when cooked and drizzle over caramel sauce. Add chopped dates, nuts or sprinkle with coconut if desired.