Thursday, 9 October 2014

Healthier Sticky Toffee Pudding

When I first made this Healthier Sticky Toffee Pudding, both Teresa and my husband went all kinds of crazy. 

Sticky Toffee Pudding is the quintessential British pud. Gooey, comforting, sweet and ridiculously satisfying, it's everything you could ever want in a dessert and more.

Healthier Sticky Toffee Pudding

As you all know, Sticky Toffee isn't the healthiest. So I decided to attempt a healthier spin on it with this version - free from gluten, refined sugars and any processed ingredients, it's a gazillion times better for you, but still doesn't sacrifice on taste (it really and truly doesn't).

Made with dates, coconut sugar, my favourite Sukrin almond flour and Nuts n More Toffee flavour - and served with WheyHey protein ice cream - this is about as good as weekend recipes come.


Sam x


Gluten-Free Sticky Toffee Pudding

300g Medjool dates, pitted and chopped
200g Sukrin almond flour
100g butter, at room temperature
1 tbsp coconut flour
2 tbsp Nuts n More toffee nut butter
3 tbsp coconut sugar
2 eggs
1 tsp vanilla extract
1 tsp bicarbonate soda

For the sauce:
100g Medjool dates, pitted and chopped, then soaked in water
60g butter
2 tbsp Nuts n More toffee nut butter
1 tbsp coconut sugar
200ml almond milk
1/4 tsp sea salt (or more, to taste)


1) Preheat your oven to 180C and then grease and line a brownie tin. Soak 200g of your dates in 200ml of hot water for ten minutes.

2) Blitz together the soaked dates, the date liquid, ground almonds, bicarbonate of soda and butter until smooth. Add in the eggs, nut butter, coconut sugar, coconut flour and vanilla and blend once more. Stir through the remaining 100g of chopped dates, then pour into the lined brownie tin. Bake in the oven for around 40 minutes (or until cooked through), covering the top of the pudding with baking paper after half an hour if it's browning too fast. 

4) In the meantime, make your sauce by processing the dates until smooth. Tip into a saucepan with the remaining ingredients and heat gently, until the butter and nut butter has melted. Taste and sweeten more if necessary, then add a splash more almond milk if you'd like it thicker.

5) Serve your pudding by slicing it into squares and drizzling the sauce over the top. Add some Wheyhey protein ice cream and enjoy!

Sticky Toffee Pudding recipe