Loading...

Preheat your oven to 350°F (175°C). Grease an 8x8 inch (or similar sized) baking dish with dairy-free butter.

In a large bowl, whisk together the blended date paste, light brown sugar, vegetable oil, and dairy-free plain yogurt until well combined and smooth.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Add the finely ground pecans to the dry ingredients and mix well.

Gradually add the dry ingredient mixture to the wet date mixture, folding gently with a spatula until just combined. Be careful not to overmix the batter.

Pour the batter into the prepared baking dish, spreading it evenly. Arrange the pecan halves over the top of the batter in a single layer.

Bake for 30-35 minutes, or until the pudding is golden brown and a toothpick inserted into the center comes out clean. The pecans on top should look toasted.

While the pudding bakes, prepare the sticky toffee sauce. In a small saucepan over medium heat, combine the light brown sugar, dairy-free butter, and dairy-free heavy cream. Bring to a gentle simmer, stirring constantly until the sugar is dissolved and the sauce is smooth and slightly thickened, about 5-7 minutes.

Remove the sauce from the heat and stir in the vanilla extract.

Once the pudding is out of the oven, immediately pour the warm sticky toffee sauce evenly over the entire surface. The sauce will seep down into the hot sponge.

Let the pudding rest for 5-10 minutes to allow the sauce to fully absorb and set slightly. Serve warm, either directly from the dish or scooped into individual bowls, with a scoop of dairy-free vanilla ice cream.


Preheat your oven to 350°F (175°C). Grease an 8x8 inch (or similar sized) baking dish with dairy-free butter.

In a large bowl, whisk together the blended date paste, light brown sugar, vegetable oil, and dairy-free plain yogurt until well combined and smooth.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Add the finely ground pecans to the dry ingredients and mix well.

Gradually add the dry ingredient mixture to the wet date mixture, folding gently with a spatula until just combined. Be careful not to overmix the batter.

Pour the batter into the prepared baking dish, spreading it evenly. Arrange the pecan halves over the top of the batter in a single layer.

Bake for 30-35 minutes, or until the pudding is golden brown and a toothpick inserted into the center comes out clean. The pecans on top should look toasted.

While the pudding bakes, prepare the sticky toffee sauce. In a small saucepan over medium heat, combine the light brown sugar, dairy-free butter, and dairy-free heavy cream. Bring to a gentle simmer, stirring constantly until the sugar is dissolved and the sauce is smooth and slightly thickened, about 5-7 minutes.

Remove the sauce from the heat and stir in the vanilla extract.

Once the pudding is out of the oven, immediately pour the warm sticky toffee sauce evenly over the entire surface. The sauce will seep down into the hot sponge.

Let the pudding rest for 5-10 minutes to allow the sauce to fully absorb and set slightly. Serve warm, either directly from the dish or scooped into individual bowls, with a scoop of dairy-free vanilla ice cream.
