Ingredients
Units
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- 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
Instructions
- Preheat oven to 170C (340F).
- Combine dates, bi-carb soda, half the coconut milk, ⅓ cup maple syrup, vanilla paste and oil in a mixing bowl and stir well.
- 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.
- 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.
Notes
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