paleo sticky date pudding with caramel sauce

Paleo Sticky Date Pudding With Caramel Sauce.

During our pre-paleo days we would enjoy sticky date pudding all the time (especially during the winter months!) It was one of our Mum’s go-tos. She could whip it up without even looking at her recipe!

Each time it would come out of the oven, the cake would have perfect texture and that amazing gooey toffee taste. And the caramel sauce?! Well we could literally drink that straight!

Sticky date pudding is a classic dessert that everyone loves, so it’s been a recipe we have been working on very hard to get right!

Like everyone else, we have our paleo-faileos. There are plenty of times when the recipe looks like it should work on paper…but it just doesn’t. No biggy – we just make a few changes and try it again and again until we are 100% happy with how it tastes + looks.

The sticky date was one of these. There was no way we were going to put a mediocre version of our paleo sticky date on here.

Our recipe was adapted directly from Mum’s, so her approval was of the most importance! After several trials (and tasting sessions) we are pleased to announce that we FINALLY have Mum’s tick of approval and the recipe is ready to be shared with you!

Mum says: we have nailed the texture (dense + moist) as well as that toffee taste.


So now we just hope it comes out perfect for you too!

We’re not going to lie, we are pretty happy with this recipe…especially our version of the caramel sauce (even we are amazed at how good it tastes…might even be better than Mum’s original…but we didn’t say that!)

So here it is, our paleo sticky date pudding with caramel sauce! Happy Baking!

Always merrymaking,

e + c

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paleo sticky date pudding with caramel sauce.
Serves 12
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Stuff you need
  1. 15 medjool dates, pitted and chopped
  2. 1 tsp. baking powder
  3. 1 cup boiling water
  4. 2 tbs. ghee (you can also use coconut oil)
  5. 1 cup coconut sugar (you can substitute this for raw honey but you won't get the same toffee flavour)
  6. 5 eggs.
  7. 1 cup coconut flour sifted
  8. 1/2 cup of almond meal (or any other nut meal)
  9. 1 tsp. cinnamon
  10. 1 tsp. vanilla extract
  11. 1/2 cup of chopped pecans
  12. 1 apple, peeled and sliced thinly
for the caramel sauce
  1. 1 cup coconut sugar
  2. 3 tbs. ghee (you can use coconut oil instead)
  3. 1 cup coconut cream
  4. 1 tsp. vanilla extract
now what
  1. Preheat oven to 180 degrees celsius and line a 25cm cake tin with baking paper.
  2. In a bowl place the dates, baking powder and boiling water. Leave these to soak.
  3. Cream the ghee and coconut sugar in a mix master until a paste forms.
  4. Add eggs and vanilla extract, mix until combined.
  5. In a separate bowl, place the sifted flour, almond meal, cinnamon, pecans and mix well.
  6. Add the dates and water and mix well.
  7. Add the ghee/sugar mixture and mix until a thick batter forms.
  8. Place the apples on the bottom of the prepared tin in a pretty pattern.
  9. Pour the batter over the apples into the prepared cake tin and make sure the batter is even.
  10. Into the oven it goes! For around 40 minutes.
  11. It may seem a little soft when you take it out but this hardens once you let it sit for 10 minutes.
  12. Turn out the cake onto a cooling wire.
for the caramel sauce
  1. In a medium heat sauce pan, place the ghee and coconut sugar.
  2. Stir until a thick paste forms.
  3. Add the coconut cream and vanilla and keep stirring until it turns smooth, thick and caramelly! *Be sure not to boil the caramel!
  4. Give this a taste and go to heaven for a while!
  5. To serve, cut a slice of the sticky date (if it isn't fresh out of the oven we like to heat it for a minute in the microwave) and pour a decent amount of caramel sauce over the top!
  6. Store the cake in the fridge and serve as you need.
merrymaker tip
  1. You can swap apple for pear, peaches or any delicious fruit!
  1. the pudding and caramel sauce use coconut sugar for sweetness and this gives a real toffee taste (just like brown sugar). We know it's not the best for us (we should only have it occasionally...) but it is definitely a great alternative to your regular sugar. So sit tight as we are still working on another version that doesn't use coconut sugar.
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Comments 47

  1. why is coconut sugar not good? i thought it was a healthy sugar, if not, what is your preference for sweetners?

  2. Hi Merrymaker sisters! I’m sorry to be a bother, but i was just wondering if there is any possibility of making or having a paleo banana bread that you trust? It’s just I’m having horrible cravings, and no one else really seems to do things as good as the two of you. Hope to hear back from you! x

  3. Hey Girls,

    Just wanted to let you know! I made the Sticky Date Pudding and WOOOOW! it turned out fabulous and tasted even better!
    I cooked it with my mum the night before we were planning on having it. ( Dinner Party Prep)
    Mum was a bit not sure about how it was cooking. Mum is a fabulous old school cook so all this Paleo and new ingredients gets her off track. I have done heaps of Paleo cooking so I know what to expect.

    The Caramel Sauce was perfect!… And tasted & smelt just like caramel….Mmmmmm
    Everyone enjoyed the yummy Sticky Date Pudding they were all so impressed!

    My mum is now baking more Paleo recipes.

    Thanks Girls….Totally Love your recipes!

    BEST EVER 🙂 x

  4. Hey Michelle! So nice to hear from you! We are so glad that the sticky date pudding lived up to expectations. We have had really great feedback about the sticky date – proving to be a favourite!

    Even better that your mum has jumped on the paleo band wagon! Who needs sugar, grains + nasties anyway?! 🙂

    Plenty more coming your way!

    Always merrymaking,

    e & c

  5. Hey!

    Just wondering if i substitute coconut sugar for a liquid…should i adjust any ingredients? More dry ingredients, less wet ingredients?

  6. Hi Steph! Hmm! Perhaps you could substitute with raw honey or maple syrup! Maybe add a quarter cup – half a cup more of almond meal. The batter is quite thick normally 🙂 Let us know how it goes! e & c

  7. Hi girls,

    Thank you so much for your amazing site and recipes. Just made your butter chicken followed by sticky date for dessert and both were divine! So lovely to find some recipes without the usual nasties that taste great!

    Catherine x

  8. Hi Catherine, we are so pleased to hear that you enjoyed the butter chicken AND sticky date…sounds like a merrymaker dinner party! Keep us update with all of your creations, we love to hear how the recipes go! e & c

  9. You ladies are just awesome! I find it so hard to find British paleo recipes as I love British food! Just made this last night and almost died at the scrumptiousness of it! Even my husband who I’m trying to slowly convert to paleo loves it. Thank you so much.


  10. Hi Sherry, thank you SO much for your amazing feedback… you just made our day that’s for sure! We are super glad that you loved the paleo sticky date pudding (and your husband too?! Even better!) We have actually made a few changes to our sticky date which we will be sharing soon! So keep your eye out 🙂 Let us know how you go with any of the other recipes, we’d love to hear! e & c

  11. Hi ladies, i would like to make this recipe into muffins!! How long do you think baking time would be if i did this? Thanks

  12. Hi Kate! Funny you say that, we actually made these into muffins the other day! Instead of lining the base with the fruit we actually cut it into cubes + mixed it through! This worked really well 🙂 They probably need 10 minutes less but just keep an eye on them as all ovens differ 🙂 Let us know how they go! e & c

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  14. I just made this, but turned it into sticky date cupcakes (I halved the recipe and got 9 cupcakes out of it). Turned out amazingly and tasted insanely good, so much like the real thing 😀 thank you !! x

  15. Hi, does this recipe require baking soda or baking powder? In the ingredients list is says baking powder and in the instructions it says baking soda.

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  19. Hi there,

    Just wondering if you have ever froze the sticky date pudding and if so, how did it turn out? Obviously without the sauce 😀



  20. Ing the temperature is in celsius? Im in America, so everything here is always listed as fahrenheit, and 180 would be a bit low 🙂 (I dont think my oven even goes lower then 200)

  21. Hi Laura! You can definitely freeze this cake! We find that if you wrap it in baking paper then foil tightly, then freeze that this works best! Then thaw out when required 🙂 Enjoy! YUM! e + c

  22. Hey girls! I was wondering is there anything I can substitute the pecans with? I am allergic to pecans, cashews and peanuts 🙁

  23. Hi Dani, it’s always easier to use coconut oil melted (unless you are heating it!). Just pop the jar in some hot water for a couple minutes before using 🙂 We’d love to hear or see pics of the finished product! e + c

  24. Hi there, I haven’t made this yet, but can’t wait reading all these great comments. I just have a question about how many whole eggs you use and how many egg whites because the recipe says five eggs then the method says add eggs, egg whites and vanilla extract, ect. No one else seems to have had any problems so sorry if I missed something. I don’t do much baking: / Thanks ladies.

  25. Hi Dianne!Our bad, we updated the recipe and deleted the egg whites as separating the eggs was unnecessary! We’ll make the update to the recipe now! 🙂 🙂 You’ll love it! e + c

  26. Hi, I love the look of this recipe but I am wondering if you have an updated recipe yet that doesn’t use coconut sugar? Is it possible to use Natvia and if so what would be the quantity swap?


  27. Hi Sussan! Super glad that you love the look of this recipe! We use coconut sugar to make it a super caramelly flavour – but the dates themselves would probably be enough! We haven’t tried it with Natvia but we’d suggest using a quarter to a third of the coconut sugar depending on your own taste preference. 🙂 Give it a try and let us know how you go! e + c

  28. Hi sorry to be a nuisance but is there a way to substitute the coconut flour for another gluten free flour as my partner can only have small amounts of coconut products but wanted to try this recipe as he loves this pudding. Thanks a lot 🙂

  29. Post

    Hi Louise! You’re not a nuisance at all! You can just substitute for almond meal 🙂 it will actually be super tasty with the extra almond meal! 🙂 🙂 Hope you like it! <3

  30. Had some issues with this recipe seeming dry…. Didn’t form anything like a paste when creaming the ghee and coconut sugar. Certainly not the normal batter consistency when all combined. What am I doing wrong?

  31. Post

    Hi Michele! Hmm! Good question! It definitely won’t cream like your regular sticky date! We’re going to have another go at this and update the recipe if required! It was so long ago! 🙂 🙂 e +c

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  34. I made this recipe today and I must say it was super easy and it was sooooooo freaking good!! It was moist, soft, and it just came out perfectly. The apple slices were nice and soft and all the flavors just went together so well. The pecans in it also gave a nice flavor too. I didn’t make the caramel sauce due to not having coconut cream but it was really yummy without it too! Thank you for sharing!

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  36. can you recommend a good alternative to coconut flour? I live in Asia and have found it impossible to get or stupidly expensive to buy online. I have just increased the Almond meal in other recipes but not want too much of a nutty flavour. Can I use tapioca flour instead? Love your recipes !!

  37. Post

    Hi Kristen! Thanks so much for your lovely comment! So glad you love them 🙂 Ooo! Tapioca is a no no as it is SUPER starchy! Hmmm, we’d say your best bet most of the time is to up the almond meal! BUT there’s other flours like sweet potato flour, banana flour that would work as well. In this recipe in particular, simply upping the almond meal won’t create a too nutty flavour 🙂 look forward to reading more comments from you! e + c

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