Vegan Sticky Toffee Pudding
This recipe is for all desserts lovers out there! Learn how to create the most divine vegan sticky toffee pudding that is super similar to the traditional British recipe!
Ingredients
- For the pudding:
- 1 cup Medjool dates pitted
- ¾ cup almond milk
- 1 tsp vanilla extract
- ⅓ cup soft brown sugar
- 3 Tbsp maple syrup
- ⅓ cup dairy-free butter softened
- 1 cup self-raising flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 tsp salt
- ½ cup apple puree
- For the toffee sauce:
- ⅓ cup maple syrup
- 1 cup organic soft brown sugar
- 1 cup vegan butter
- ½ cup coconut milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 180°C.
- Heat the dates and the milk in a small pan for 5 minutes until the dates are soft. Add the vanilla and take the pan off the heat.
- Add the dates with milk to a food processor and blend to obtain a puree. Add the apple puree and combine.
- In a separate pan, heat the sugar, maple syrup and butter until everything has melted.
- Set aside. Stir in the date mixture.
- In another bowl mix together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Add in the mixture prepared above and mix.
- Grease a muffin pan and divide the dough between all the cups.
- Cook for about 30 minutes or until a toothpick comes out clean.
- Meanwhile, make the toffee sauce:
- Melt the sugar, vegan butter and maple syrup in a pan. Allow it to slightly cool then add the vanilla and milk, whisking until it is fully combined.
- Serve them together and enjoy!
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