Sticky Caramel and Hibiscus Pecan Pudding


175 g pitted dates, roughly chopped

80 ml coconut oil

50 g coconut sugar

120 g / Caramel and Hibiscus Nush

100 ml almond milk

175 g gluten free flour

1 tsp baking powder

1 tsp baking soda

1 tsp vanilla extract

Natures Charm Coconut Caramel

This dessert is sweet and sticky, with subtle notes of caramel and hibiscus from our creamy, dairy free yog that is perfect if you’re like us and not a fan of traditional Christmas Pudding. Serve warm with pecans and another spoon of our yog!


Pour 150 ml of boiling water over the dates and leave for half an hour before adding the vanilla and caramel hibiscus yog, almond milk and combining in a food processor until one smooth wet mix

In a separate bowl mix the flour, sugar and baking powder before mixing in the wet mix and coconut oil and stir until combined

Coat 4 x mini pudding tins with coconut oil and flour and spoon the mixture in, filling to ¾ way full before baking for 20 mins at 180 degrees. When they have finished cooking run a knife around the edge of the tin and turn over before drizzling over coconut caramel, pecans and more Caramel and Hibiscus Nush

You can pick up our delicious yog online from Ocado