- A bit naughty, but nice... Good source of protein, this vegan dessert is a great occasional snack when you feel for a little bit of indulgence without feeling too guilty about it as it offers some nourishment too. Use gluten free flour if you are following a gluten free diet.
For the Pudding:
- 80g Tri Blend Select Coffee Caramel
- 100g non-dairy butter alternative
- 80g soft brown sugar
- 200g pitted dates
- 250ml almond beverage (or other non-dairy alternative)
- 1 tsp vanilla extract
- 160g self-raising flour or gluten free flour if you need to stay gluten free
- 1 tsp baking soda
- 100g walnuts, chopped
For the Sauce:
- 50g non-dairy butter alternative
- 100g light soft brown sugar
- 25ml almond beverage or other non-dairy alternative
- 1/2 tsp vanilla extract
Nutrients per serving*
kcal: 468, Protein: 9.6g, Fat: 9.6g, Carbohydrate: 59g, Fibre: 2.3g
- Preheat oven to 180 degrees.
- To make the pudding mixture, cream together the non-dairy butter alternative and sugar.
- Chop the dates as finely as possible nd add to a saucepan along with the almond beverage and vanilla extract. Simmer for 3-5 minutes, stirring constantly until the dates soften and start to break apart.
- Add the date mixture to the non-dairy butter-sugar mixture and combine. Add the self-raising flour, the baking soda, the chopped walnuts and Tri Blend Select Coffee Caramel and stir thoroughly.
- Grease the oven tray with butter and then line with baking paper.
- Pour the pudding batter into the oven tray and bake for 25-30 minutes. The top should have darkened and be dry to the touch.
- Insert a skewer into the centre of the pudding. If it comes out dry, the pudding is ready. If not, cook for 5-10 minutes more. Allow to cool.
- Add the sauce ingredients to saucepan. Heat on med high heat until the butter is melted, and the sugar dissolved. Bring to a very gentle simmer and leave it to simmer for 5 minutes without stirring, adjusting the heat as necessary.
- Cut the pudding into 6 slices and serve with a drizzle of sauce.