GF/DF Sticky Date Pudding Recipe

Allow this gluten free/ dairy free classic to melt away with every bite!


Makes 12 

  • 270g pitted dates

  • 80g water

  • 1 tbsp bicarbonate soda

  • 140g honey

  • 3 eggs

  • 280g almond meal

  • 70g coconut yoghurt

  • 250g coconut cream

  • 140g coconut sugar

  • 100g vegan butter

  • 1 tsp vanilla extract



  1. Preheat oven to 160c.

  2. Blend the dates with water and bicarbonate of soda until smooth.

  3. Add honey, eggs, almond meal and yoghurt and blend until well combined.

  4. Line a muffin tin with baking paper cases and fill with cake batter.

  5. Bake for 30-40 minutes until golden brown and cooked through.

  6. Make the sauce by melting the cream, sugar, butter and vanilla extract over a medium heat in a pan, stirring until a caramel sauce is formed.

  7. Drizzle sauce over each pudding and serve with a dollop of coconut yoghurt if desired.

 For more of Faye James' recipes, visit her website here, and follow @fayecelinejames and @regul8health on Instagram.