Recipe: Sticky Date & Pecan Noodles with Banana Ice-Cream

Spiralize and ProSpiralizer by Stephanie JeffsThere are few recipes that really get me going. I mean REALLY! When I first created this recipe for my book Spiralize! I can absolutely remember getting it ‘just right’! It wasn’t easy but I was determined to get those noodles just the way I wanted them!

Photo credit to Tony Briscoe.

I was stood in the kitchen, scratching my head as to how I could get this to work. I was looking for a tasty and creative pudding that ticked all the boxes that I was looking for:

  • sprialized
  • not just courgette (zucchini) noodles
  • plant-based
  • nutritious
  • tastes delicious
  • fun
  • easy to prepare
  • healthy
  • helps get the veggies down
  • contains just a few simple ingredients

Ah, and it had to taste like pudding. Some challenge, right..?

Pop the inner core into your blender to boost the sauce! Waste nothingI firstly made big fat ribbons of butternut squash. Didn’t work. I then laid the noodles out to make sweet crips after being marinaded in the sauce. Didn’t work. Then after around 11 attempts to get the right configuration, presentation, noodle-blade, temperature and timing I looked up at my poaching ramekin filled with steamy noodles coming out of the oven that I just knew I had cracked it! I popped my creation on the plate and screamed (even before I had tasted it!) and it was a YES!!

When I tasted it and it gave me all the flavours and textures that I was looking for I knew that this was one recipe that HAD to make it in to the book. It tasted like pudding. It was delicious! It ticked all the boxes that I was looking for and goes to show that eating veggies need not be boring (plus I probably need to get out more but that’s another story entirely!)

Taken from my book Spiralize! with Pavilion Publishers.

This is a super-simple, super-tasty dessert that is composed of just three ingredients: butternut squash, dates and pecans. It is free of dairy and refined sugars and by some alchemy this dish manages to capture the essence of a classic sticky toffee pudding and remain healthy. During cooking, the date paste drips down through the noodles and caramelizes them as they poach.

How to make this recipe!

Preparation time: 10 minutes, Cooking time: 25 minutes Serves 1

Ingredients

  • 1 small butternut squash
  • 3 stoned medjool dates, soaked in water overnight made into a paste
  • 1 tspn maple syrup (optional)
  • 3 pecan nuts

Pre-heat the oven to 170°C/325°F/gas mark 3.

Glides through root veg like butterUsing a sharp knife, slice the butternut squash in half across its middle. Save the larger, bottom half of the squash for use in another dish and peel the smaller, seedless half. Using your ProSpiralizerTM  spiralize the squash using blade 2.

Place the noodles in a small, one-portion ovenproof ramekin dish and press down to make sure that they are packed in tightly. They will condense and break down during cooking, so don’t worry if the ramekin looks overfull. Top with an optional teaspoon of maple syrup at this stage.

Drain some of the water from the dates over a cup and transfer to a food processor. Process until you achieve a smooth, wet and sticky consistency, adding more of the date-soaking water if needed. You are looking for a gooey sauce.

Transfer the date paste to a bowl with the pecans and stir to thoroughly coat the nuts in the paste. Spoon the mixture on top of the noodle-filled ramekin, pressing the mixture to the edges of the dish to seal, and ensuring that the noodles are entirely covered.

Place in the oven and bake for 25 minutes or until just before the paste begins to bubble.

Remove from the oven and set aside to cool for two minutes. Put a serving plate over the top of the ramekin and invert the dessert onto the plate, giving it a gentle shake to release it from the ramekin. Serve hot with raw vegan banana ice cream.

NUTRITION (PER SERVING): 437 calories | 6g protein | 13g fat (of which 1g saturates) | 69g carbohydrate (of which 54g sugars) | 9g fibre | 0g salt

How to make raw vegan banana ice cream

You will need:

A blender

Ingredients

  • 1 frozen banana (peeled before freezing) cut in to small pieces to help your blender
  • seeds from 1 vanilla pod

Method

To make the ice cream, place your frozen banana and vanilla seeds in a high-powered blender and blend until smooth and the consistency of soft-serve ice cream. This can be eaten straight away or frozen for later.

More rescources!

For more recipes like this sent right to your inbox sign up for my newsletter here and get your FREE ebook One Day Raw Detox right away!

Would you like to make dishes like this with me at my pop-up classes in London? Check out the dates for my next Spiralizer Masterclasses.

Would you like to join me in Portugal this summer at my Summer Retreats and get daily coaching in the kitchen with me? Click here to find out more.

To be the first to get details of my soon-to-be-released ProSpiralizerTM click here.

UK copies of my book Spiralize! can be found on Amazon and good book stores.

US copies of my book Spiralize! can be found on the US Amazon link and good book stores such as Barnes & Noble.

Dutch copies of my by book Spiralize! Can be found on Amazon and in good book stores.

I would love it if you could give my book Spiralize! a 5 star review to help share the love for Spiralized foods! It takes just a few moments by clicking here.

Spiralize US Book Cover Spiralize! by Stephanie Jeffs

Big love

stephaine

Feel free to leave your recipe comments below! I love reading them!

4 thoughts on “Recipe: Sticky Date & Pecan Noodles with Banana Ice-Cream

  1. Sandra says:

    I made this tonight, simple and delicious. Planning to try with sweet potato next time.
    Thank you

  2. Stephanie Jeffs
    Stephanie Jeffs says:

    Ah thats awesome! Thanks for posting Sandra! Glad you liked it. I think it’s my favourite from the book!

  3. Stephanie Jeffs
    Stephanie Jeffs says:

    Ah thanks Eileen! That’s great! Thanks for sharing. Yes simple recipes are the best!

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