Sticky, date-soaked, and deeply caramelized, this pudding is the kind of dessert that fills the kitchen with warm brown sugar and vanilla while it bakes. Medjool dates get simmered down into a smooth purée that melts right into the sponge, keeping every square moist and dense in the best way. The toffee sauce comes together on the stovetop with full-fat coconut milk and dark brown sugar, simmered until it's glossy and thick enough to cling to the back of a spoon. Poking holes in the warm sponge and pouring the sauce over lets it soak deep into every bite, so nothing is left dry. Serve it warm, spooned generously with extra sauce, and it's a genuinely solid pick for a gluten free dessert table. Add a scoop of something cold and creamy on top and you've got a dinner-party-worthy finish that doesn't feel like it's missing a thing.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
Preheat the oven to 350°F (175°C). Grease an 8x8-inch baking pan and line the bottom with parchment paper.
Place the chopped dates in a medium saucepan with the boiling water and baking soda. Stir briefly and let sit for 5 minutes, until the dates have softened and the mixture is foamy. Transfer to a blender or use an immersion blender to purée until mostly smooth — a few small lumps are fine. Set aside to cool slightly.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
