Medjool Date Sticky Toffee Pudding
Ingredients
- 1 cup Natural Delights® Organic Pitted Medjool Dates
200g
- 3/4 cup boiling water or brewed coffee*
180g
- 1 tsp baking soda
- 1/2 cup cashew butter**
125g
- 1 tsp vanilla extract
- 1 tbsp lemon juice or apple cider vinegar
- 1/4 cup coconut flour
30g
- 1/4 cup tapioca starch***
30g
- 1/4 tsp salt
- 1/2 cup Natural Delights® Organic Pitted Medjool Dates
100g
- 1 cup full-fat coconut milk
225g
- 1/2 tsp salt
- 1 tsp vanilla extract
Directions
- 1
Pour the boiling water or coffee over the pitted dates. Add baking soda. Stir, then soak for 30 minutes.
- 2
Preheat the oven to 350F.
- 3
Transfer the dates, water/coffee, and baking soda mixture to a food processor.
- 4
Add the cashew butter, lemon juice, and vanilla.
- 5
Process briefly, you want there to be some chunks of date left. (Consider leaving out half of the water for the initial blend as food processors tend to spray if there is too much liquid! Blend briefly, then add the remaining water.)
- 6
Add the coconut flour, tapioca starch, and salt. Process to combine.
- 7
Transer to oiled mini bundt pans or muffin tin.
- 8
Bake for 30 minutes at 350F or until the center feels firm to the touch.
- 9
Remove from the oven. Cool for 10-15 minutes before flipping onto a cooling rack.
- 10
Combine the sauce ingredients in a blender. Blend until smooth. Adjust with more milk if needed to get a pourable consistency.
- 11
Pour the sauce over the cakes right before serving. Enjoy!
Medjool Date Sticky Toffee Pudding
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Based on 16 ratings
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About this Recipe
Craving a classic holiday dessert with a healthier spin? This Medjool Date Sticky Toffee Pudding delivers the rich, comforting flavors you love in a wonderfully tender, grain-free sponge cake generously soaked in a luscious, easy-to-make toffee sauce.
The genius of this recipe lies in its smart use of Natural Delights® Organic Pitted Medjool Dates. Not only do they sweeten the grain-free sponge naturally, but they're also the secret to crafting the incredibly simple, yet deeply flavorful, blender toffee sauce that sets this dessert apart from heavier, more traditional versions.
You can expect a dessert that truly hits all the right notes: a moist cake base that is both substantial and delicate, infused with the subtle caramel notes of the dates. The texture of the sponge is surprisingly light thanks to the blend of coconut flour and tapioca starch, providing a perfect counterpoint to the silky, decadent toffee sauce. Each bite is an experience of comforting sweetness and rich, sticky goodness that feels indulgent without being overly heavy.
Customization is simple here to fit your pantry and preferences. For the sponge cake, if cashew butter isn't on hand, a smooth, natural almond butter can be a good alternative, though it might lend a slightly different nutty undertone. When preparing the dates for the cake, opt for brewed coffee instead of boiling water to infuse an even deeper, more complex flavor profile into your pudding.
This Medjool Date Sticky Toffee Pudding is an ideal choice for a festive dinner party or a cozy evening dessert during the holiday season. Serve it warm to fully appreciate its tender texture and gooey sauce, perhaps alongside a scoop of vanilla bean ice cream or a dollop of fresh whipped cream for an extra touch of decadence.