Vegan Sticky Toffee Pudding
This Vegan Sticky Toffee Pudding is one of my favorite English desserts - warm, soft, decadent and oozing with the most gorgeous caramel.
Servings: 6 servings
Calories: 441kcal
Ingredients
- 1 1/4 cup Almond milk You can use any milk of your choice
- 1/2 cup Date paste Or 20-25 dates, pitted and chopped
- 1/2 cup Raw sugar
- 1/2 cup Coconut oil Or butter, softened
- 1 tsp Vanilla extract
- 1.5 cup Buckwheat flour
- 1 tsp Baking soda
- 1 tsp Baking powder
- 1/4 tsp Sea salt
- 1/4 cup Chopped Walnuts
- 1/2 cup Caramel Sauce
Instructions
- Preheat your oven to 180 C. Grease 6 ramekins.
- In a medium-sized saucepan, heat the almond milk and date paste ( or chopped dates)
- Simmer till the milk and date paste is well combined. If using dates, cook until they become very soft and mushy.
- Take the pan off the heat, stir in the raw sugar, coconut oil ( or butter) and vanilla extract.
- Let this mixture cool for a few minutes. Stir in the buckwheat flour, baking powder, baking soda and sea salt.
- Fold in the chopped walnuts. This will be a thick batter.
- Spoon in the prepared ramekins. Bake for 25 - 30 minutes, or until the top is golden and firm to touch. A skewer inserted in the center should come out clean with a few crumbs attached.
- Pierce all over with a toothpick and pour over the warm caramel sauce. Let the pudding sit for 10 minutes before serving. This allows the sauce to soak in.
- Serve with additional sauce on the side. Enjoy!
Nutrition
Serving: 1 Serving | Calories: 441kcal | Carbohydrates: 60g | Protein: 5g | Fat: 23g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 488mg | Potassium: 298mg | Fiber: 5g | Sugar: 37g | Vitamin A: 19IU | Vitamin C: 0.2mg | Calcium: 136mg | Iron: 2mg