Treats and Desserts
Paleo Sticky Toffee Pudding
This rich and gooey dessert is make with naturally sweetened dates for a decadent dessert without the refined sugar. Topped with a luscious dairy free toffee sauce, it's the perfect cozy treat.
Paleo Sticky Toffee Pudding
This rich and gooey dessert is make with naturally sweetened dates for a decadent dessert without the refined sugar. Topped with a luscious dairy free toffee sauce, it's the perfect cozy treat.
Ingredients
Pudding Ingredients
- 1 cup Medjool dates, pitted and roughly chopped
- 1 cup boiling water
- 1 teaspoon baking soda
- ½ cup coconut sugar
- 4 large eggs, lightly beaten
- ½ cup melted coconut oil
- 1 teaspoon vanilla extract
- 1½ cups almond flour
- ½ cup coconut flour
- ½ teaspoon salt
- ½ teaspoon baking powder
Toffee Sauce
- 1 cup full-fat coconut milk
- ½ cup coconut sugar
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish (or similar size) with a bit of coconut oil.
- In a heatproof bowl, combine the chopped dates and boiling water. Stir in the baking soda and let the mixture sit for about 10 minutes until the dates soften and begin to break down.
- In a large bowl, whisk together the coconut sugar, eggs, melted coconut oil, and vanilla extract. Add the softened date mixture and stir until smooth. Sift in the almond flour, coconut flour, salt, and baking powder (if using) and mix until just combined.
- Pour the batter into the prepared baking dish, smoothing the top. Bake for 25–30 minutes, or until the pudding is set and a toothpick inserted into the center comes out mostly clean. The pudding should be moist and slightly dense.
- While the pudding bakes, combine the coconut milk, coconut sugar, coconut oil, vanilla extract, and salt in a small saucepan. Simmer over medium heat, stirring frequently, until the sugar dissolves and the sauce thickens slightly (about 8–10 minutes). Remove from heat.
- When the pudding is done, remove it from the oven and, using a skewer or fork, poke several holes over the surface. Pour the warm toffee sauce evenly over the pudding, allowing it to soak in. Save some of the toffee sauce for serving.
- Serve the pudding warm and drizzle extra toffee sauce over the top with a side of vanilla nice cream!