-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
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.