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Dairy-free sticky toffee pudding
Enjoy this classic dessert—even if you're dairy or gluten-free.
YIELDS
8
Ingredients
Sticky Toffee Pudding
- 1/2 cup juicy Medjool dates, pitted and diced
- 1/4 cup boiled filtered water
- 1/4 teaspoon baking soda
- 1/4 cup coconut oil, melted
- 1/4 cup molasses
- 1/4 cup very ripe banana, mashed
- 1 tablespoon grated fresh ginger
- 2 large eggs
- 1/2 teaspoon ground cinnamon
- 1 teaspoon table salt
- 1 cup oat flour
- 2 tablespoon tapioca starch
Toffee Sauce
- 3/4 cup Medjool dates, pitted and diced
- 3/4 cup unsweetened vanilla almond milk
- 1/4 cup plus 2 tablespoons pure maple syrup
- A few pinches of sea salt
Directions
Sticky Toffee Pudding
- Preheat the oven to 350°F.
- Lightly grease eight large silicon muffin liners placed in a muffin tin.
- In a small bowl, cover the dates with boiled water and baking soda and allow it to sit for five minutes.
- Add the soaked dates (and the soaking water) to a food processor along with the coconut oil, molasses, banana, and ginger. Puree until very smooth. Add in the eggs and pulse just until incorporated (don’t over-mix).
- In a large bowl, combine the cinnamon, salt, oat flour and tapioca starch. Combine the wet ingredients into the dry.
- Pour into the muffin tins, aiming for about three tablespoons each.
- Bake the puddings in the middle rack for about 15 to 20 minutes for the large. Allow cooling for a few moments before carefully popping them out.
Toffee Sauce
- While the muffins are cooking, add the dates and almond milk to a small saucepan, cover with a lid and heat to a simmer, for about four minutes. Transfer to a food processor or high-speed blender and puree. Add in the salt and maple syrup and continue to whirl until super smooth.
- Add the mixture back to the saucepan and bring to a boil. Reduce the heat and simmer until it bubbles and thickens into a luscious caramel-like consistency, about one minute. If it starts to get too thick, just add a few more tablespoons of almond milk.
Serve
- While the puddings are still warm, poke a few holes into each with a toothpick and smother them with a spoonful of toffee sauce. Enjoy!
