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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

  1. Preheat the oven to 350°F. 
  2. Lightly grease eight large silicon muffin liners placed in a muffin tin.
  3. In a small bowl, cover the dates with boiled water and baking soda and allow it to sit for five minutes.
  4. 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).
  5. In a large bowl, combine the cinnamon, salt, oat flour and tapioca starch. Combine the wet ingredients into the dry.
  6. Pour into the muffin tins, aiming for about three tablespoons each.
  7. 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 

  1. 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.
  2. 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 

  1. 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! 

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