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Sticky Date Pudding - Healthy version Recipe - Lyndi Cohen

Healthier Sticky Date Pudding

  • Total Time: 30 minutes
  • Yield: 8 1x
  • Diet: Vegetarian


Units Scale
  • 1 cup pecans, chopped
  • 1 cup pitted dried dates, chopped
  • 1 tsp vanilla bean paste
  • 400 g tin coconut milk
  • 1/2 cup light extra virgin olive oil
  • 1/2 tsp bi-carb soda
  • 2/3 cup maple syrup
  • 2 eggs
  • 1 Pinch of cinnamon
  • 1 tsp baking powder
  • 1 1/2 cup wholemeal flour
  • 1 Pinch of salt


  1. Preheat oven to 170C (340F).
  2. Combine dates, bi-carb soda, half the coconut milk, ⅓ cup maple syrup, vanilla paste and oil in a mixing bowl and stir well.
  3. In a separate bowl, combine flour, baking powder, salt and cinnamon. Add eggs, wet ingredients and pecans. Stir to combine. Pour mixture into a greased 20cm baking dish. Bake for 25 mins uncovered.
  4. To make the sauce, add the remaining maple syrup and coconut milk in a small saucepan on a high heat. Bring to the boil, reduce to simmer for 5 mins, stirring occasionally. Pour over pudding to serve.


YES! My favourite dessert – sticky date pudding – now has a healthier makeover. I’ve subbed out the butter, loaded it with fibrous foods (good for your gut) and made the recipe so easy. You’ll love it.

  • Whole gluten-free flour if you can’t eat gluten. Though, I haven’t tried it yet, I am assuming it’ll work. If you do try it, I’d love an update and this I can amend this.
  • If you can’t eat eggs, flax eggs should work here instead.
  • Light extra virgin olive oil refers to a ‘light’ flavour. It doesn’t mean fewer calories. You can use stronger ‘robust’ flavoured olive oil if you like (I did, and it wasn’t really noticeable).
  • Dried dates are cheaper than fresh, that’s why I used them here. Make sure they’re pitted. You can use fresh dates if you prefer.
  • This recipe should freeze well!
  • Your friends and family won’t notice that this is a ‘healthier’ recipe. That’s the point! You can brag about its health credentials after they tell you it’s delicious ;)
  • Full disclaimer: I can’t bake! I’m crap at it. But even I can manage this beauty.
  • Prep Time: 5 mins
  • Cook Time: 25 mins

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