Paleo Sticky Toffee Pudding

Indulge in the rich, caramelized flavors of this Paleo Sticky Toffee Pudding—a health-conscious twist on the classic British dessert that’s completely grain-free and refined sugar-free. This recipe combines naturally sweet Medjool dates with a blend of coconut and almond flours to create a moist, tender sponge that’s bursting with warm, spiced notes of cinnamon and vanilla. Topped with a luscious toffee sauce made from full-fat coconut milk, maple syrup, and a hint of sea salt, this dessert hits all the right notes while staying Paleo-friendly. Perfect for dinner parties or a cozy night in, this decadent treat is proof that indulgence doesn’t have to compromise on health. Ready in under an hour and easily baked in ramekins or a single dish, it’s sure to be a hit for those seeking a guilt-free yet utterly satisfying dessert!

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 200 grams Medjool dates
• 240 milliliters Hot water
• 50 grams Coconut flour
• 100 grams Almond flour
• 15 grams Arrowroot starch
• 1 teaspoon Baking soda
• 3 large Eggs
• 60 grams Coconut sugar
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Ground cinnamon
• 400 milliliters Full-fat coconut milk
• 60 grams Coconut oil
• 80 milliliters Maple syrup
• 0.5 teaspoon Sea salt

Directions

Step 1

Preheat your oven to 175°C (350°F) and grease 6 small ramekins or an 8x8-inch baking dish with coconut oil.

Step 2

Pit the medjool dates and place them in a heatproof bowl. Pour the hot water over the dates and let them soak for 10 minutes to soften.

Step 3

Once softened, blend the dates and water in a blender or food processor until a smooth paste forms. Set aside.

Step 4

In a large mixing bowl, whisk together the coconut flour, almond flour, arrowroot starch, baking soda, and ground cinnamon.

Step 5

In a separate bowl, whisk the eggs, coconut sugar, and vanilla extract until combined. Stir in the date paste until smooth.

Step 6

Gradually incorporate the wet mixture into the dry mixture, stirring until a thick, smooth batter forms.

Step 7

Evenly distribute the batter into the prepared ramekins or baking dish. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted comes out clean.

Step 8

While the pudding is baking, prepare the toffee sauce. In a small saucepan over medium heat, combine the full-fat coconut milk, coconut oil, maple syrup, and sea salt. Stir frequently and simmer for 10-15 minutes, or until the sauce thickens slightly.

Step 9

Once the puddings are baked and slightly cooled, pour the warm toffee sauce over the top of each serving.

Step 10

Serve immediately and enjoy a decadent Paleo-friendly dessert!

Nutrition Facts

Serving size	(1373.8g)

Amount per serving	% Daily Value*
Calories	3568.1

Total Fat 227.5g	0%
Saturated Fat 150.0g	0%
Polyunsaturated Fat 1.0g
Cholesterol 558mg	0%
Sodium 2764.6mg	0%
Total Carbohydrate 371.0g	0%
Dietary Fiber 53.2g	0%
Total Sugars 286.2g
Protein 60.3g	0%

Vitamin D 123IU	0%
Calcium 545.8mg	0%
Iron 25.0mg	0%
Potassium 2981.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.3%

Protein: 6.4%

Carbs: 39.3%