Vegan Sticky Date Pudding

4
20 minutes

BOTANIKA BLENDS RECIPES

Ingredients

Ingredients

✔️ 200g Medjool dates
✔️ 1 tsp baking soda
✔️ 200ml boiling water
✔️ 80ml olive oil
✔️ 60ml soy milk
✔️ 60g brown sugar
✔️ 50g molasses
✔️ 1 tbsp espresso
✔️ 150g plain flour
✔️ 80g Botanika Blends Double Shot Iced Coffee Protein
✔️ 2 tsp baking powder
✔️ 1 tsp ground ginger
✔️ ½ tsp sea salt

Sticky Espresso Sauce

✔️ 120g vegan butter
✔️ 80g brown sugar
✔️ 25g molasses
✔️ 150ml coconut cream
✔️ 1 tsp vanilla extract

PLANT PROTEIN – DOUBLE SHOT ICED COFFEE

$49.95+

SAMPLE PLANT PROTEIN – DOUBLE SHOT ICED COFFEE

$4.95

Sticky date pudding... but with a coffee kick. ☕🤎

This Vegan Sticky Espresso Pudding takes everything you love about the classic dessert and gives it a rich espresso twist. Made with naturally sweet Medjool dates and our Double Shot Iced Coffee Plant Protein, every slice is packed with indulgent caramel-coffee flavour, plus a boost of plant protein, prebiotics and probiotics.

Why You'll Love It

☕ Rich espresso and caramel flavour
🍮 Soft, sticky and perfectly comforting
💪 Plant-powered protein in every serve
🌱 Includes prebiotics and probiotics to support gut health
✨ The ultimate cosy dessert for cooler nights

Method

1. Soak the dates
Place the Medjool dates into a bowl with the baking soda and pour over the boiling water. Leave to soak for 10 minutes.

2. Blend the wet ingredients
Add the soaked dates, olive oil, soy milk, brown sugar, molasses and espresso to a blender. Blend until mostly smooth.

3. Prepare the batter
In a separate bowl, combine the flour, Double Shot Iced Coffee Protein, baking powder, ground ginger and sea salt. Fold the wet mixture through the dry ingredients until just combined.

4. Bake
Pour the batter into a lined baking dish and bake at 180°C (160°C fan-forced) for 25-30 minutes, or until cooked through.

5. Make the sticky sauce
While the pudding bakes, add the vegan butter, brown sugar, molasses, coconut cream and vanilla to a saucepan. Heat gently, stirring until smooth and simmering.

6. Soak the pudding
Once baked, poke holes all over the warm pudding and pour over half of the sticky sauce. Leave to soak for 15-20 minutes.

7. Serve
Slice and serve warm with the remaining sauce. Add a scoop of vegan vanilla ice cream if you're feeling extra fancy.

Nutrition

This comforting dessert combines naturally sweet Medjool dates with our Double Shot Iced Coffee Plant Protein for a delicious way to enjoy a little extra plant-powered protein, along with prebiotics and probiotics, in every slice.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave and drizzle over any remaining sauce before serving.

A Little Final Note

Rich, sticky, comforting and packed with espresso flavour, this is the kind of dessert you'll be making long after winter is over. Whether you're sharing it with friends or keeping it all to yourself (we won't judge), every bite is worth it. Enjoy, BB's 🤎

Frequently Asked Questions

The protein powder brings both the coffee flavour and a boost of plant protein, prebiotics and probiotics. If you don't have it on hand, the result won't be quite the same, but you could try another coffee-flavoured protein powder or add a touch more espresso to make up for the flavour.
Yes, this pudding keeps really well. Once cooled, store it in an airtight container in the fridge for up to 4–5 days. Reheat gently before serving, and warm up any leftover sticky sauce too, as it thickens once it cools.
Simply dust your hands and surface with a little extra flour until it's workable, just avoid adding too much or the rolls can turn dense.
Peanut, almond, or cashew butter all work beautifully, just pick your favourite and go. A smooth, runny one binds the dough best.

The protein powder brings both the coffee flavour and a boost of plant protein, prebiotics and probiotics. If you don't have it on hand, the result won't be quite the same, but you could try another coffee-flavoured protein powder or add a touch more espresso to make up for the flavour.
Simply dust your hands and surface with a little extra flour until it's workable, just avoid adding too much or the rolls can turn dense.

Yes, this pudding keeps really well. Once cooled, store it in an airtight container in the fridge for up to 4–5 days. Reheat gently before serving, and warm up any leftover sticky sauce too, as it thickens once it cools.
Peanut, almond, or cashew butter all work beautifully, just pick your favourite and go. A smooth, runny one binds the dough best.

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