HOT STICKY TOFFEE PUDDING

HOT STICKY TOFFEE PUDDING

 

HOT STICKY TOFFEE PUDDING

This recipe is so moist and delicious, tastes exactly like the original recipe, but is grain-free, vegan, gluten-free and paleo! The sugar comes entirely from dates! AND you only need 7 ingredients! How great is that?! Ps. Lots of love was puddin’ to this 🍮



Category Cakes Servings 4 Prep Time 15 minutes
Cook Time 30 minutes Total Time 45 minutes Difficulty medium
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INGREDIENTS

  • 200g dates (medjoul or any others!)
  • 120ml black coffee (1 tsp) or hot water
  • 1tsp bicarbonate of soda
  • 80g cashew butter
  • 1tbsp lemon juice
  • 30g coconut flour
  • 30g corn starch* (tapioca or arrowroot flour


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HOT STICKY TOFFEE SAUCE

  • 2 tins (400g) full fat coconut milk (white part only)
  • 4 tbsp date/maple syrup
  • Pinch of salt

      METHOD

      • Preheat oven to 175 degrees
      • Soak the dates in boiling water or coffee for 30 minutes with 1 tsp bicarbonate of soda. I used 120ml hot water and 1 tsp of instant coffee
      • Blend the soaked dates and coffee in a food processor and stir in the cashew butter and lemon juice
      • Fold in the coconut flour and corn starch
      • Fill 6 muffin cases / moulds and bake for 30 minutes at 175 degrees. Test with a toothpick. Leave to cool in the tray for 10-15 minutes before flipping
      • For the sauce, mix together the coconut milk and date syrup. Heat for 5 minutes, until boiling, and the sauce starts to darken and thicken.
      • Poke holes in pudding once baked. Pour hot sauce in holes. Turn over pudding and drizzle in  extra hot sticky toffee sauce. 


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