Sticky Date Pudding with Cheat’s Salted Cashew & Date Caramel Ice Cream


Sticky Date Pudding with Cheat’s Salted Cashew & Date Caramel Ice Cream
Our classic sticky date pudding with an easy peasy cashew and date caramel ice cream is a dessert to be savoured and shared.


Serves 4



  • ½  cup strong hot coffee
  • 10 (approximately 200g) fresh Medjool dates, pitted
  • 1 tsp bicarbonate of soda
  • ¼ cup cashew butter
  • ½ cup firmly packed brown sugar
  • 2 eggs
  • 1 cup gluten free self-raising flour
  • 1/3 cup almond meal
  • 100g roughly chopped dark chocolate

For the date caramel:

  • 5 (approximately 100g) fresh Medjool dates, pitted and chopped
  • ¼ cup golden syrup
  • ¼ cup coconut milk
  • 1 tbsp vanilla bean paste

For the cheat’s salted cashew & date caramel ice cream:

  • 5 dates (approximately 100g) Medjool dates, pitted and chopped
  • 2 litre vanilla ice cream, chopped and softened
  • ¼ cup cashew butter



  1. Combine coffee, ½ cup boiling water, dates and bicarbonate of soda in a heatproof jug. Set aside for 15 minutes in order for dates to soften.
  2. Preheat oven to 200°C (180° fan forced). Grease 4 x 500ml ovenproof dishes and set aside. Using a blender or processor blend the date mixture until smooth. Set aside.
  3. In the bowl of an electric stand mixer fitted with a paddle, beat cashew butter and sugar for 5 minutes or until creamy. Add the eggs one at a time, mixing well in between. Add the date mixture and mix to combine. Add the flour, almond meal and chocolate, and mix until just combined. Spoon into the dish and bake for 20-25 minutes or until firm to the touch.
  4. Meanwhile, to make the date caramel sauce, blend the dates, golden syrup, coconut milk and vanilla paste in a blender until smooth. Place in a small saucepan over medium heat. Bring to a simmer and cook stirring for 3-4 minutes, or until thickened. Serve the hot sticky date pudding, with date caramel and ice cream.
  5. To make ice cream: Place the dates and ¼ cup boiling water in a small bowl. Using a fork, mash until smooth.
  6. Place the ice cream and cashew butter in the bowl of an electric mixer with a paddle attachment and beat until combined. Swirl through the date mixture and spoon into a freezer proof container. Freeze for 4 hours.


Smart Tip

If you prefer, you can make one large pudding by baking the mixture in a 2-litre ovenproof baking dish for 40-45 minutes.



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