Makes: 6 small or 12 large 

Vegan / Gluten Free / Refined Sugar Free

Where the heck has this year gone?! I can't believe it's the time for Christmas carols and tinsel already. Madness!

It has been the craziest, and loveliest year for me. A little re-cap of my year so far:

My little Chloë Coco is now one year old and the most delightful little human. My darling Myah Jean is nearly 7, and the best mummy's little helper this mummy could hope for. My scrumptious wee Ella Bella turns 4 a few days after Christmas and she is a little fire cracker who lights up my world, makes me laugh out loud and act silly with her every day. Life with these three is so (so so so so soooooo) busy, but amazing and I wouldn't have it any other way! 

My Chai business is growing, and (fingers crossed!) next week I will have my new labels from the printer and will be re-launching this with a whole new look which I hope will knock your socks off! 

My new baby - NILK | Bottled Organic Nut Milk is about to be launched.  It has been a long held dream to make and distribute a divine range of creamy activated nut milks, delicately cold pressed each morning and delivered by pedal power to the health conscious folk of Nelson. It is so exciting for me to see this come to fruition.  

Nelson's newest restaurant, the lovely Cod & Lobster is the very first cafe to stock it ahead of its proper launch. If you haven't already been, be sure to pop in for a beautiful cashew milk chai or coffee and check out all their delectable offerings.

I have been supplying the new 'Organic Foods Nelson' store with one of my famous raw cheesecakes each Monday, so if you want to taste one of my creations now is your chance - they don't last long! 

I've also been really enjoying working in with Rob Beaglehole, Nelsons DHB Dental Officer. It was such a buzz catering for the exclusive first screening of 'That Sugar Film' (If you haven't watched this, do it!), quite possibly the first time an entire theatre had nothing but healthy food and drinks! 

That's just a very small amount of what's been happening in my world this year. I'm super-excited about Twenty Sixteen and all that I am going to achieve. 

Let's get on to this recipe, and how it came about.

For such a long time now I have been meaning to run a competition for my lovely Gather Girl tribe so last week I finally did it! 

The gift pack up for grabs contained a bunch of gorgeous organic treats I totally love, from Ceres Organics, Loving Earth, and Chia drink. 

Part of the criteria to go in the draw was to suggest a favourite naughty holiday season dish to have a healthy make over by myself so they can enjoy it guilt-free! Sticky date pudding was the winners suggestion. I had so much fun re-creating a healthier version of these, and luckily I nailed the recipe first time round - hooray!

After reading so many delicious suggestions from you all that you would love to enjoy without the sugar hangover and steadily increasing waistline this holidays, I have decided to create a mini series over the next few weeks -

clean eating for the holiday season.

So make sure you stay tuned! Recipe #1 in the Clean Eating Series




1 cup of coconut cream
100g  dates, pitted and roughly chopped (approximately 3/4 cup before chopping)
1 tsp baking soda
1/2 cup coconut oil - I used Trade Aid
1/2 cup coconut sugar
1 tsp vanilla essence
1 cup spelt flour *
1/3 pecans + 24 extra pecans for decorating (optional)
1 tsp ginger
1 tsp cinnamon

Butterscotch Sauce

1/4 cup tahini
1/4 cup maple syrup
1/4 cup coconut cream
2 tbsp cacao butter
1tsp vanilla essence
pinch pink salt

Directions for puddings

  1. Preheat the oven to 190°C
  2. Thoroughly grease 6 muffin moulds (or go the extra mile and line with paper to ensure they don't stick like I did)
  3. In a medium sizes saucepan, add chopped dates to the coconut milk and simmer on low for 5 minutes, stirring constantly until dates are soft. 
  4. Stir in the baking soda and apple cider vinegar and set aside to cool.
  5. In a blender or food processor, cream together the coconut oil and sugar until light and fluffy.
  6. Add in the vanilla, date and coconut milk mixture and the pecans.
  7. Blitz again until everything is combined and almost smooth (a bit of texture left here from the dates and pecans is good) 
  8. Add the flour and spices and process again until combined (around 10 seconds)
  9. Half fill the muffin moulds and decorate with pecans if using. 
  10. Bake for 25-30 minutes, checking for readiness with a skewer after 25
  11. Leave in moulds for a few minutes to pull away from sizes before turning out onto a cooling rack.
  12. While cooling, make your butterscotch sauce. 

Directions for sauce

  1. Pop all ingredients in a small saucepan and mix with a ballon whisk over a low heat until combined and mixture starts to slightly thicken, around 2 minutes. 
  2. Pour sauce over warm puddings and devour! 

These would also be totally delicious accompanied with a little coconut yoghurt or coconut whipped cream or coconut ice-cream.

heck yes.


Hayley Richards

Hello! I'm Hayley - a certified nutritionist and holistic health coach by trade, a living & whole-foods chef and wellness enthusiast by passion. I'm amazingly blessed to live in sunny Nelson NZ with my gorgeous partner and three delicious daughters.