Since going Paleo, one thing that has been off the list is Sticky Date pudding. When searching for an appropriate dessert for my birthday this year, I had a hankering for an old-time favourite. But finding a recipe that would not make me feel ill was a little bit of a challenge, so massive thanks to Rowena Smart for the inspiration.

This sticky date pudding is amazing but definitely only an occasional treat; it also makes for great training fuel on longer rides.

Serves: 6

Time: 55 minutes



  • ¾ cup medjool dates, pitted
  • ¼ cup boiling water
  • ¼ cup coconut oil
  • ¼ cup maple syrup or agave or coconut nectar
  • 3 tbsp unsweetened almond milk – don’t use the processed crap from the supermarket
  • 1 large egg
  • 1 ¼ cups almond meal
  • ¾ tsp baking soda
  • Pinch cinnamon and nutmeg (do NOT use more than a pinch)

Caramel Sauce

  • ½ cup coconut palm sugar
  • 1 cup full fat coconut milk (from can)
  • ½ tsp vanilla bean
  • 1 tbsp coconut oil


  1. Preheat oven to 160 degrees. Line a circular baking dish with baking paper (I greased with coconut oil and dusted with almond meal and didn’t have much luck).
  2. Place the dates in boiling water and let sit for 5minutes. Meanwhile beat the coconut oil & maple syrup in food processor. Add the milk, eggs and soaked dates to food processor.
  3. Combine almond meal, baking soda & spices in a small bowl. Pour the dry ingredients into the food processor and allow to combine. Pour into baking dish (silicon is easier).
  4. Place in the oven to bake for 35 – 45 minutes (depending on your oven) they shouldn’t be soggy, just sticky.
  5. While puddings are cooking make your caramel sauce. Combine all ingredients in a small saucepan, place on a medium – high heat and bring to the boil. Reduce the heat to medium and keep stirring.
  6. Once the sauce has become thicker remove from the heat.
  7. Remove puddings from the oven and serve with caramel sauce. Yum