Vegan Sticky Date Puddings

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Vegan Sticky Date Puddings
Serves 6
Sticky date pudding is as wonderfully rich as Oprah and about as indulgent as her Favourite Things. Unfortunately, the traditional recipes use a lot of dairy products and sugar, which make eating it something you can only really do once a year as you watch strangers receive cars. I've adapted a traditional recipe and made it vegan and refined sugar free, and included a coconut date sauce to pour over your freshly made puddings. Enjoy!
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Ingredients
  1. 3 Lady Grey teabags
  2. 170g Medjool Dates, roughly chopped
  3. 180g water
  4. 75g vegan butter (I use Nuttelex)
  5. 2 flax eggs (2 tbs flaxseed meal soaked in 4-6 tbs water)
  6. 1/2 tsp bicarbonate of soda
  7. 150g self-raising flour
  8. 1/2 tsp cinnamon
  9. 1/2 tsp speculaas spice
  10. 1 cup walnuts, roughly chopped
  11. 1/4 cup water
  12. 50g coconut cream
  13. 100g medjool dates
Instructions
  1. Preheat oven to approximately 175 degrees Celsius and grease 6-8 mini cake or pudding tins
  2. Open teabags and pour loose leaves into a medium sized saucepan
  3. Add dates and water to saucepan and simmer on a medium heat for approximately 5 minutes, or until dates are very soft and you can smell the tea leaves. Leave in pan to cool for 10 minutes
  4. In a medium sized bowl, beat butter until soft
  5. Add flax eggs and beat until well combined
  6. Pour in soda, flour, cinnamon and speculaas and beat until just combined
  7. Fold in date mixture and nuts
  8. Pour mixture into prepared tins and bake for approximately 20 minutes
  9. While the puddings cool, make date sauce put water, coconut cream and dates in a small saucepan and simmer on a low heat for 15 minutes
  10. Remove from heat and use a hand held blitzer to smooth the mixture
  11. Pour sauce over puddings and serve with vegan ice-cream!
Sweetlancey http://sweetlancey.com/

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