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0Serves 8
How to make Ulu Hye's

Vegan sticky date pudding

Winter is around the corner, electric blankets are on and the vegan sticky date pudding is calling! Warming, aromatic and deliciously sweet. This recipe has a bit of a twist. Whilst sticky dating pudding is traditionally laced with sugar, we thought we’d make this as guilt free as possible while still providing with you the satisfaction of just eating sticky date pudding. This vegan sticky date pudding is gluten free, and refined sugar free! Enjoy. We sure did.

Our sticky date pudding is a MUCH healthier option to that of your regular stocky date pudding. We tried to make this as healthy as possible. At the end of the day though, it’s still sticky dat pudding and needs to satisfy that craving for something sweet, decedent and simply; a treat.

In the pudding, the only thing you will find that is sweet are dates. No refined sugar whatsoever. It’s also wheat and gluten free. We used a blend of quinoa and besan flour making this vegan sticky date pudding high in protein.

Being completely dairy free, this is a great treat for those who are lactose intolerant.

The blend of aromatic spices such as cinnamon and nutmeg are not only warming for the body by promoting blood flow, they may also reduce abdominal bloating and pain. In naturopathic terms we call this class of herbs carminatives they reduce inflammation and spasming of the gastrointestinal tract and are an excellent addition for those who suffer from any digestive disturbances.


  • 1 cup pitted dates
  • 2 tbsp ground chia seeds (you can buy ground, or simply place in your blender/food processor)
  • 6 tbsp nut milk
  • ½ cup hot water
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ¾ cup quinoa flour
  • ¼ cup besan flour
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 2 tsp vanilla extract
  • ¼ cup melted coconut oil
Caramel sauce
  • 130ml canned coconut cream
  • ½ cup coconut sugar
  • 2 tbsp vegan butter



Preheat oven to 175°C

Grease 8 muffin pans or a square baking dish and set aside

Place pitted dates in a bowl along with baking soda and pour hot water in

In a small bowl place ground chia seeds and nut milk. Whisk together and set aside

In a medium bowl, whisk flour, baking powder, salt, cinnamon, nutmeg until combined

Transfer date and water mix into your blender and blend. You can choose how smooth or chunky you want this to be. We liked a bit of date chunk so didn’t over process

In a large bowl, add date mix, chia mix (this will have thickened by now – totally normal), vanilla extract and melted coconut oil and stir with a wooden spoon to combine

Add dry ingredient mix to wet mix and stir well until combined

Pour evenly into muffin pans or into square dish and baking for 20 minutes

While the pudding is baking, you can make the caramel sauce

In a small pot on a high heat, combine coconut milk, coconut sugar and vegan butter and bring to boil whilst whisking continually

Once boiled, reduce to a low simmer for a further 10 minutes ensuring coconut sugar has completely dissolved

Remove from heat and transfer into a bowl and set aside

Once pudding is ready remove from heat and allow them to cool for 10 minutes

Pierce puddings with a fork all over, to allow caramel sauce to seep in

Serve in a bowl and pour caramel sauce over

Optional: serve with your choice of vegan ice cream if you’re feeling like indulging

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