HOT STICKY TOFFEE PUDDING

HOT STICKY TOFFEE PUDDING

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    Servings

    4
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    Prep Time

    15 Minutes
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    Cook Time

    30 Minutes
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    Total Time

    45 Minutes
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    Difficulty

    Medium

Ingredients

Base

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

HOT STICKY TOFFEE SAUCE

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

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 🍮

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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