Vegan Sticky Espresso Pudding

This Vegan Sticky Espresso Pudding is rich, moist and full of deep caramel and coffee flavours from Medjool dates, molasses and Botanika Blends Double Shot Iced Coffee Protein.

Packed with plant protein and enriched with prebiotics and probiotics, it brings added goodness to every bite.

Served warm with a generous drizzle of toffee sauce, it's an indulgent dessert that's perfect for sharing, whether you're entertaining guests or settling in for a cosy night at home.

Packed with plant protein and enriched with prebiotics and probiotics, it brings added goodness to every bite. 

Method: 

1. Preheat the oven to 180°C (160°C fan-forced). Grease a 20–23cm square baking dish and set aside. 

2. Place the chopped Medjool dates and baking soda in a large heatproof jug or bowl. Pour over the boiling water, stir, and leave to soak for 10 minutes until the dates are soft. 

3. Add the olive oil, soy milk, dark brown sugar, molasses and espresso to the soaked dates. Pour into a high-speed blender and blend until mostly smooth. A little texture is fine, but there should be no large pieces of date remaining. 

4. In a large mixing bowl, whisk together the plain flour, Botanikal Blends Iced Double Shot Iced Coffee powder, baking powder, ground ginger and sea salt. 

5. Pour the date mixture into the dry ingredients and gently fold together until just combined. Avoid overmixing. 

6. Transfer the batter to the prepared baking dish and smooth the surface. Bake for 25–30 minutes, or until a skewer inserted into the centre comes out clean. 

Sticky Sauce: 

1. While the pudding is baking, prepare the sauce. Place the vegan butter, brown sugar, and molasses in a saucepan over low heat. Stir until melted and smooth. 

2. Add the coconut cream and vanilla extract, stirring continuously until fully combined. Bring the mixture to a gentle simmer, then remove from the heat. 

To Serve: 

Allow the pudding to cool in the tin for 10 minutes. Using a skewer or toothpick, prick the surface all over and pour over approximately half to two-thirds of the warm sticky sauce, ensuring the pudding is evenly coated. 

Leave to stand for a further 15–20 minutes to absorb the sauce. 

Serve warm with a scoop of vegan vanilla ice-cream if desired. Pour the remaining sticky sauce over the top. The sauce will thicken as it cools – simply reheat gently before serving if needed. 

Store any leftover pudding in an airtight container in the refrigerator for up to 4–5 days.