Healthier Sticky Toffee Pudding
This delicious, indulgent sticky toffee pudding is a crowd pleaser! I use dates to give it that gooey texture while adding sweetness and fibre.
MAKES 6 SQUARES
PREP TIME 20 MINUTES COOKING TIME 30 MINUTES
DIFFICULTY MEDIUM
PLANT POINTS 4
Ingredients
175g of pitted medjool dates
360ml of soy milk
1 tsp of vanilla extract
112g of vegan butter
1 medium grated carrot
50g chopped walnuts
100g of light brown sugar
220g of all purpose flour
3 tsp of baking powder
1 tsp of salt
1⁄2 tsp of nutmeg
1 tsp of ground ginger
1 tsp of cinnamon.
Toffee sauce
1 Tbsp of maple syrup
100g of dark brown sugar
112g of vegan butter
120ml of unsweetened canned coconut cream.
Method
1.
Preheat the oven to 180°C
2.
In a saucepan, combine chopped dates, soy milk, and vanilla extract. Heat on medium heat, stirring constantly, for about 12 minutes, until the dates are soft.
3.
Add vegan butter and light brown sugar and stir until melted.
4.
In a separate bowl, whisk together flour, baking powder, salt, nutmeg, ground ginger, and cinnamon.
5.
Pour the date mixture into the dry ingredients and mix until a thick batter forms.
6.
Add carrot and nuts.
7.
Transfer the batter to the prepared baking dish and bake for 30 minutes, until cooked though.
8.
In a saucepan, combine maple syrup, dark brown sugar, and vegan butter. Heat on medium to high heat, stirring constantly, until bubbling.
9.
Remove from heat and stir in the coconut cream.
10.
Once the pudding is cool, slice it and serve each slice topped with a generous amount of toffee sauce.
Share this recipe