Whole30 Sticky Toffee Pudding

Indulge in the rich and decadent flavors of Whole30 Sticky Toffee Pudding, a guilt-free twist on a classic dessert. Sweetened naturally with luscious Medjool dates and crafted with wholesome ingredients like almond flour, unsweetened applesauce, and creamy full-fat coconut milk, this dessert proves that indulgence can be clean and compliant. The moist, spiced cake is beautifully layered with a velvety toffee sauce, also date-based, ensuring every bite is bursting with caramel-like goodness. Perfect for those following a Whole30 or paleo lifestyle, this easy-to-prepare treat is free from refined sugar, grains, and dairy, making it both indulgent and nourishing. Serve it warm to let the toffee sauce soak into the cake, creating a dessert experience that's as comforting as it is wholesome.

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 8

Ingredients

• 1.5 cups pitted Medjool dates
• 1 cup water
• 0.5 cup unsweetened applesauce
• 1.25 cups almond flour
• 0.25 cup tapioca flour
• 3 large eggs
• 0.25 cup ghee (softened)
• 1 teaspoon vanilla extract (Whole30-compliant)
• 1 teaspoon baking soda
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon sea salt
• 1 cup coconut milk (full-fat, canned)
• 0.75 cup pitted Medjool dates (for sauce)
• 0.25 cup ghee (for sauce)
• 1 teaspoon vanilla extract (for sauce)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish with ghee.

Step 2

In a small saucepan, combine 1.5 cups of pitted Medjool dates and 1 cup water. Heat over medium and simmer for 5 minutes, until the dates soften. Remove from heat and let cool slightly.

Step 3

Transfer the date mixture to a blender and blend until smooth to create a paste. Set aside.

Step 4

In a mixing bowl, whisk together the almond flour, tapioca flour, baking soda, ground cinnamon, and sea salt.

Step 5

In a separate large bowl, beat the eggs. Add the applesauce, softened ghee, vanilla extract, and the prepared date paste. Whisk until well combined.

Step 6

Gradually add the dry ingredients to the wet mixture, stirring until smooth and evenly combined.

Step 7

Pour the batter into the greased baking dish and smooth the top. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Step 8

While the pudding bakes, prepare the toffee sauce. In a saucepan, combine 0.75 cups of pitted Medjool dates and 1 cup of coconut milk. Simmer over medium heat for 5 minutes, then blend until smooth.

Step 9

Return the sauce to the saucepan and stir in 0.25 cups of ghee and 1 teaspoon of vanilla extract. Simmer for an additional 2–3 minutes until thickened slightly.

Step 10

When the pudding is done baking, allow it to cool slightly. Pour the warm sauce over the top of the pudding, allowing it to soak in.

Step 11

Serve warm and enjoy your Whole30 Sticky Toffee Pudding!

Nutrition Facts

Serving size	(1576.7g)

Amount per serving	% Daily Value*
Calories	4111.6

Total Fat 245.7g	0%
Saturated Fat 131.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 837.7mg	0%
Sodium 2104.3mg	0%
Total Carbohydrate 487.6g	0%
Dietary Fiber 56.5g	0%
Total Sugars 386.4g
Protein 56.4g	0%

Vitamin D 123IU	0%
Calcium 755.0mg	0%
Iron 19.8mg	0%
Potassium 4695.6mg	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: 50.4%

Protein: 5.1%

Carbs: 44.5%