serves 16 I prep time = 10 minutes I cooking = 40 minutes  


  • 2 cups Medjool dates, pitted and roughly chopped 
  • 1 ½ cups boiling water  
  • 1 cup pecans, roughly chopped (anti-inflammatory ingredient)  
  • 2 teaspoons vanilla bean paste
  • ¾ cup Extra Virgin Olive Oil (anti-inflammatory ingredient)  
  • 1 teaspoon bi-carb soda  
  • 2 cups wholemeal self-raising flour 
  • 2 teaspoons cinnamon (anti-inflammatory ingredient) 
  • 3 eggs 
  • ½ cup brown sugar 
  • 1 cup coconut milk ½ cup pure maple syrup  


  1. Preheat oven to 180°C (160°C fan-forced).  
  2. Place the dates, boiling water and bi-carb soda in a medium bowl and set aside for 5 minutes.  
  3. Add the date mixture, olive oil, brown sugar, vanilla bean paste and eggs in a food processor. Process until well combined. Pour mixture into a large bowl. Sift the flour and cinnamon over the date mixture, add the pecans and fold until just combined. 
  4. Pour mixture into a greased 20cm round cake pan. Bake for 35 - 40 minutes or until cooked when tested with a skewer.  
  5. To make the sauce, add maple syrup and coconut milk in a medium saucepan over high heat. Bring to the boil, reduce heat to medium-low, stirring occasionally for 5 - 10 minutes or until thickened. Drizzle over the pudding to serve. 


Nutritional Information  

per serve  


1310 kJ  

(312 cal)  


Total Fat  


Saturated Fat  













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