Healthy Sticky Toffee Pudding
This healthy sticky toffee pudding recipe an is irresistible, comforting dessert. Rich with dates and naturally sweetened with no sugar, it's also dairy free and gluten free.
Equipment
- 6 individual ovenproof pudding bowls (can also use a muffin tray)
- greaseproof paper (optional)
- hand whisk or electric whisk
- small blender
Ingredients
- 250 g stoned dates 175g for pudding, 75g for sauce
- 2 eggs
- 100 ml applesauce unsweetened
- 1 tablespoon molasses or use maple syrup or honey
- 100 g ground almonds
- 25 g coconut flour
- 1 teaspoon baking powder
- 50 ml milk any type
- 1 tablespoon tahini or peanut butter
Instructions
- Preheat the oven to 170 degrees (150 fan). If you want to turn out the puddings, line the base and grease the sides of the pudding basins.
- Chop 175g of dates in pieces about the size of a small sultana. Place in a bowl and cover with boiling water.
- Whisk the eggs, either with a hand whisk or a food mixer, until pale and frothy.
- Add the applesauce and molasses and whisk for another couple of minutes until thoroughly mixed.
- Drain the dates and reserve the soaking liquid.
- Add the drained dates to the pudding batter and mix in. Add the ground almonds, coconut flour and baking powder. Add 50ml of the soaking water and mix together. The batter will be quite thick but should drop from a spoon.
- Spoon the batter into the prepared pudding bowls and smooth off the tops.
- Bake in a preheated oven for 30 minutes.
Sticky Toffee Sauce
- Chop the remaining 75g dates and soak in boiling water for 10 minutes.
- Drain the dates, reserving the soaking water.
- Add the drained dates to a blender with the tahini or peanut butter, milk and 3 tablespoons of the soaking water. Blend to a smooth sauce. Thin with extra soaking water if desired.
- Serve warm with the sauce drizzled over. Puddings can be served either in or out of the bowls. They are easy to remove if you run a knife around the sides of the bowl.
Notes
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- Weigh the coconut flour very carefully. Coconut flour is highly absorbent and a small amount makes a big difference!
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- If you can't get ground almonds, use almond flour. If necessary, you can adjust the soaking liquid in the recipe until the batter will just drop from a spoon.
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- You can also cook healthy sticky toffee pudding in a muffin tray. Make sure you grease and line the tray so you can easily remove the puddings.
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- If you'd prefer to make one large pudding, use a baking tin approximately 17 x 17 cm square. Increase the baking time to 35 minutes.
Nutrition
Calories: 281kcalCarbohydrates: 46gProtein: 7.9gFat: 8.8gSaturated Fat: 1.5gFiber: 6.9gSugar: 31.1g
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