Dairy-Free Sticky Toffee Pudding
Indulge in the luscious decadence of Dairy-Free Sticky Toffee Pudding, a plant-based twist on the classic dessert that’s perfect for satisfying your sweet tooth without dairy! Made with naturally sweet Medjool dates, rich coconut cream, and a hint of maple syrup, this moist and flavorful treat is baked to golden perfection. The velvety coconut toffee sauce, crafted with caramelized coconut sugar, elevates every bite with indulgence while remaining completely dairy-free. This easy-to-make recipe requires just 20 minutes of prep and is ideal for special occasions or cozy nights in. Serve it warm, drizzled with the heavenly sauce, for the ultimate dessert experience. Dairy-free, rich, and utterly irresistible, this sticky toffee pudding is sure to wow your guests and keep them coming back for more!
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Ingredients
- 200 grams Medjool dates
- 250 milliliters Boiling water
- 1 teaspoon Baking soda
- 120 milliliters Unsweetened almond milk
- 150 grams Coconut sugar
- 3 tablespoons Maple syrup
- 80 milliliters Coconut oil
- 1 teaspoon Vanilla extract
- 150 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 200 milliliters Coconut cream
- 120 grams Additional coconut sugar (for sauce)
Directions
Step 1
Preheat your oven to 180°C (350°F) and grease an 8-inch square or round baking pan with coconut oil.
Step 2
Chop the Medjool dates into small pieces and place them in a bowl. Pour the boiling water over the dates and stir in the baking soda. Let the mixture sit for 10 minutes to soften the dates.
Step 3
In a large mixing bowl, whisk together almond milk, coconut sugar, maple syrup, melted coconut oil, and vanilla extract until smooth.
Step 4
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Step 5
Once the date mixture has cooled slightly, mash the dates with a fork until they form a chunky paste. Add this into the wet ingredients and stir to combine.
Step 6
Gradually mix the dry ingredients into the wet mixture until just combined. Do not overmix.
Step 7
Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
While the pudding bakes, prepare the sauce. In a small saucepan, combine the coconut cream and additional coconut sugar. Heat over medium heat, stirring constantly, until the sugar has dissolved, and the mixture thickens slightly, about 5-7 minutes. Remove from heat.
Step 9
Once the pudding is done, remove it from the oven and allow it to cool for 5 minutes. Poke small holes into the surface of the pudding with a skewer or fork.
Step 10
Pour half of the prepared coconut toffee sauce over the pudding, spreading it evenly with a spatula. Let it soak for a few minutes.
Step 11
Cut the pudding into portions and serve warm, with the remaining toffee sauce drizzled over the top.
Nutrition Facts
| Serving size | (1331.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3686.8 |
| Total Fat 110.7g | 0% |
| Saturated Fat 93.9g | 0% |
| Polyunsaturated Fat 1.9g | |
| Cholesterol 0mg | 0% |
| Sodium 3040.6mg | 0% |
| Total Carbohydrate 684.5g | 0% |
| Dietary Fiber 17.9g | 0% |
| Total Sugars 546.9g | |
| Protein 20.3g | 0% |
| Vitamin D 44.6IU | 0% |
| Calcium 398.9mg | 0% |
| Iron 13.4mg | 0% |
| Potassium 2106.8mg | 0% |
Source of Calories