Droolworthy festive treat? Using nourishing ingredients like tahini and dates - this healthy twist on the traditional favourite is sure to be a crowd-pleaser.
Bursting with flavour – this recipe calls for tangy orange zest, and dates and tahini for a caramel-like centre that’ll leave you wanting more. Warm from the oven, serve with icecream and any other favourite toppings.
So go on, add this recipe to your baking wishlist and get ready for goodness.
Superstar ingredient: Chantal Organics Hulled Tahini
Great across sweet or savoury dishes, tahini is a nutritious choice for your go-to meals – rich in minerals like calcium. With its nutty, slightly savoury profile – take your culinary skill to the next level with this superstar, secret ingredient.
Whether it’s your morning smoothie, mixed into a dressing for your favourite salad, or added to delicious desserts (like this pudding) – this versatile ingredient is a household must-have.
For added sweetness: ROAR Organic Artisan Coconut Sugar
Parting ways with refined sugar? Coconut sugar is your new best friend. From sprucing up your go-to treat or daily cuppa, this healthy alternative calls for the nectar of coconut blossoms – which is then boiled down until crystalised. It also has a delicious caramel flavour – without the ‘coconutty’ taste. What’s not to love?
Ingredients:
Pudding base:
- 1 1/2 cups Chantal Organics Wholemeal Flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon Ceres Organics Ground Cinnamon
- 1/4 cup ROAR Organic Artisan Coconut Sugar
- 1 cup pitted dates, chopped
- 1 cup coconut milk (or other non-dairy milk)
- ¼ cup BioBalance Certified Organic Virgin Coconut Oil melted
- Zest of one orange (optional)
Tahini sauce:
- 1 cup coconut cream
- ¼ cup ROAR Organic Artisan Coconut Sugar
- ¼ cup Chantal Organics Hulled Tahini
- 1 teaspoon vanilla
- ½ teaspoon salt
Method:
- Preheat your oven to 175°C. Grease a 22x11 cm baking dish with coconut oil.
- In a mixing bowl, combine the flour, baking soda, baking powder, salt, cinnamon, coconut sugar and chopped dates. Mix well to combine, ensuring the dates are evenly distributed and not clumped together.
- Add the non-dairy milk and melted coconut oil. Mix until just combined. Be careful not to overmix – it's okay if there’s a few lumps.
- Pour the pudding batter into the greased baking dish – spreading it to the corners. No need to smooth the surface. Bake for 20 minutes.
- Meanwhile, for the sauce, heat the coconut cream, coconut sugar, vanilla and salt together in a small saucepan until the coconut sugar is completely dissolved.
- Bring it to a gentle simmer – stirring continuously until slightly thickened and glossy. Then, remove from heat and whisk in tahini.
- Take the pudding from the oven and immediately pour over the sauce, returning the pudding back to the oven for a further 8-10 minutes.
- Once bubbling and golden on the edges, remove the pudding from the oven and let cool for a few minutes before serving.
- Serve warm, either on its own or with a dollop of non-dairy ice cream or a drizzle of extra tahini for added richness.
Makes: 8-12 servings | Prep time: 15 minutes | Cook time: 30 minutes
Dietaries: Vegan | Vegetarian | Dairy Free | Refined Sugar Free
| Explore all recipes → | Top up your pantry → |