paleo sticky date pudding

NEW and Improved Paleo Sticky Date Pudding Recipe.

We’ve got our old Paleo Sticky Date Pudding and really it’s all kinds of party in mouth drool worthy delicious action.

We know someone loves it because it’s had a stash of views! Woohoo for that! But you see… we know we can do better. And when we say ‘we’ we actually mean Merrymaker Mum (hehe love you Mum!).

She’s done it again, she’s created epic, healthy, delicious-ness in the form of this beautiful Paleo Sticky Date Pudding! Huge hugs and high fives to you Mum!

We wonder if you’ll like it more than her Famous Caramel Date Slice!?

paleo sticky date pudding 

Don’t even get us started on that caramel sauce. Words can not describe how good it is. We know you’re going to L-O-V-E it!

paleo sticky date pudding

Although we loved this cake… we had to send it home with Mum and Dad right away. Otherwise we would have eaten the whole darn thing in 2 days. Yep… it’s that good!

So please when you make it… ensure to invite friends and family over or freeze some right away! You could even make mini versions… great for portion control and easy to freeze.

WARNING: this #paleo sticky date pudding will cause you to drool all over the place.

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Always merrymaking,

Emma + Carla

P.s We also teach online Yoga and Pilates! You can try our classes for FREE over here!

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paleo sticky date pudding

 

paleo sticky date pudding
Serves 12
Save Recipe
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Prep Time
25 min
Cook Time
45 min
Total Time
1 hr 10 min
Prep Time
25 min
Cook Time
45 min
Total Time
1 hr 10 min
STUFF YOU NEED
  1. 1 1/2 cups almond meal
  2. 1 cup chopped pitted dates
  3. 1 cup boiling water
  4. 1/3 cup coconut sugar
  5. 2 eggs
  6. 2 tbs. butter
  7. 1 tsp. 100% vanilla extract
  8. 1 tsp. baking powder (optional)
FOR THE CARAMEL SAUCE
  1. 1 cup coconut cream
  2. 1/3 cup coconut sugar
  3. 2 tbs. butter
  4. 1 tsp. 100% vanilla extract
NOW WHAT
  1. Preheat oven to 180°C (350°C) and line a 20 cm cake tin with baking paper.
  2. In a bowl place the dates and boiling water. Leave these to soak until the dates become soft.
  3. Meanwhile, cream the coconut sugar and butter in a mix master until a paste forms.
  4. Add the eggs and vanilla extract, mix until combined.
  5. In a separate bowl mix the almond meal, baking powder and date/water mixture together.
  6. Add the butter/sugar batter and mix until combined.
  7. Transfer the batter in to the prepared cake tin and place in to the oven for 45 minutes until lightly golden.
  8. Allow to cool for 10 minutes before turning out on to a wire rack.
FOR THE CARAMEL SAUCE
  1. In a medium heat sauce pan melt the butter and sugar together.
  2. Add the coconut cream and vanilla and continue to stir for 5 minutes.
  3. Be careful to not let it boil!
  4. Stir until nice and smooth.
  5. Give it a taste test and let us know what you think!
To serve
  1. Cut a slice of sticky date and pour the caramel sauce over the top!
Merrymaker tip
  1. Make this treat extra epic and serve with coconut ice cream.
  2. P.s this is a mega treat, be sure to invite your friends over!
Merrymaker Sisters | MerryBody Online Studio: Unlimited Yoga, Pilates and Meditation https://themerrymakersisters.com/

Comments 41

  1. So. Much. Drool.
    PS – I’m making my first Merrymaker cake tonight: sweetener free good fat cake! Will take photos! ox

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  5. I’m making this Sunday for my husband for Father’s Day! Sticky date pudding is his FAVOURITE! Can’t wait to try it! X

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  8. I made this last night for my not so health conscious boyfriend and he loved it… he even had seconds!! I absolutely loved it ladies… thank you so much 🙂

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  12. I wonder if I could sub some of the almond meal with arrowroot/tapioca? I don’t like using heaps of almond meal. A) because I cant source raw almonds to activate them and B) cos its expensive
    Any ideas?

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  14. Do i have to let the sugar and butter brown before i put the coconut cream in? (for the caramel sauce) or will it brown all together?

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    Hi Denise! It’s best to try and make the butter come in to a thick caramel… but if this doesn’t happen… it will still work! 🙂

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  18. Thank you! Just had a piece with my boyfriend (whose fav dessert is sticky date pudding) and it was soooo good, and the sauce wow ???? thanks a bunch

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  20. Cooked this last night. I found that 45 mins is too long to cook the pudding. Suggest 30 mins for fan forced and 35-40 mins without. Also, there is no benefit to cooking the syrup for 5 mins once the coconut cream is added. Suggest cooking the sugar/butter for 4 mins which will give a stronger caramel flavour and omit the vanilla. Add the coconut cream at the end and stir through, no need to ‘cook’.

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  22. Can you recommend a substitute for coconut sugar which isn’t very healthy, fructose wise.?

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    Hey Carolyn! You probably don’t wanna make this if you’re concerned about fructose… dates are super high in this! But you could swap for rice malt syrup 🙂

  24. Pingback: Six months of one thing on my mind | LifeLoveTravelFood

  25. Absolutely loved this. I substituted the coconut sugar for rice malt syrup, and made mini puddings using a muffin tin, cooking for 30mins…they were so delicious! Thanks for this recipe it’s going to be a regular for sure.

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  27. Was good. Caramel is even better the next day when it cools and thicken more. For those preparing ahead for a group, you can make the caramel ahead of time and apply over dish prior to serving.

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  31. Hi there, I’m not a fan of coconut milk or coconut cream, is there dairy free options you can substitute for the caramel?

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    Yes, you can use hazelnut meal. You could try chia eggs where 1 egg = 1 tbs. chia seeds and 3 tbs. water. Stir and let it gel. But we have never tried so we are not 100% sure how it will turn out 🙂

  35. Made this last night for my son’s 10th birthday. It was a hit! Everyone enjoyed it. So delicious and such a treat. Will definitely make it again.

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  37. Hi there, I have tried to cream coconut sugar & butter for another recipe and it was very grainy. I used hand beaters would it work in my food processor? I don’t hAve a mixmaster x

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  40. My Husband is allergic to nuts. Has anyone tried a different flour or flour blend please?

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