This healthy sticky toffee pudding is a healthier take on the classic British dessert, but is still so indulgent. The moist cake is covered in a toffee like caramel sauce and topped with vanilla ice cream and a little more sauce. It is absolutely heavenly and such a cozy dessert.

Sticky toffee pudding (or also known as sticky date pudding) is made with dates in the cake. Once baked, it gets all caramelized creating the yummiest flavor. Most sticky toffee puddings are very very sweet since it is covered in a toffee sauce as well. I wanted to create a healthier version where I could eat more than 2 bites of. This healthier version is made from oat flour, dates, and just a touch of coconut sugar. Most of the cake’s sweetness comes from the dates. To make the toffee sauce healthier, I used my tahini caramel and it is SO good.

I highly recommend using Medjool dates for the best flavor and texture. When you add the baking soda to the date mixture, it fizzes and breaks down the dates even more to create a smoother date paste. It’s like a fun science experiment when you add the baking soda in!

For my birthday this year, I was craving a sticky toffee pudding that wouldn’t leave me feeling sugared out. This wholesome healthy sticky toffee pudding satisfied all my cravings. You can even have it for breakfast too since it’s basically like an oat cake. 🙂 This is a small batch recipe since my family isn’t super into desserts, but feel free to double it if you need more puddings.

If you make this healthy sticky toffee pudding, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!

Prep Time:10

Cook Time:20

Total Time:30

Ingredients

3 oz Medjool dates, pitted (about 5 Medjool dates)
1/2 cup water
1/2 tsp baking soda
2 Tbsp vegan butter (make sure to use butter that is from a block; I like Miyoko’s)
2 Tbsp coconut sugar (or sub brown sugar)
1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
1 tsp vanilla extract
2/3 cup oat flour
1 tsp baking powder
1/4 tsp sea salt
1/2 tsp cinnamon

Toffee Caramel Sauce

1/4 cup pure maple syrup
3 Tbsp tahini (or almond butter)
2 Tbsp coconut oil
healthy pinch of sea salt

Instructions

Preheat oven to 350 degrees F. Generously grease 4 cups of a muffin tin with coconut oil or avocado oil. Set aside.
First, make the date paste. Add the dates and water to a small pot over medium heat. Cook for about 5 minutes stirring frequently and smashing the dates so they can break down. Turn heat off and add baking soda. Stir to combine. It will start to fizz and break down the dates, forming a thick paste.
Once dates are mostly broken down and smooth, add the butter, coconut sugar, flax egg, and vanilla. Stir until well combined and butter is melted.
In a medium mixing bowl, add the oat flour, baking powder, salt, and cinnamon. Whisk until well combined.
Add the date mixture to the dry ingredients. Use a spatula and mix until combined. Divide the batter into the 4 greased muffin cups. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Let it cool in the pan for 10 minutes.
While cooling, make the sticky toffee sauce. Add the maple syrup, tahini, and coconut oil to a small pot over medium low heat. Whisk until melted and smooth. (You can make it in the microwave by adding the ingredients to a small bowl and microwaving it in 30 second increments, stirring after each increment until smooth.)
Carefully invert the cakes onto a cooling rack. Place each sticky toffee pudding on a plate and generously drizzle the toffee caramel sauce all over the top (you can also poke holes into the puddings so the sauce can get into the cakes). Place a scoop of vanilla ice cream on top, drizzle more toffee sauce on top of the ice cream, and sprinkle flaky sea salt if desired. Enjoy warm!

Servings: 4

Healthy Sticky Toffee Pudding (vegan, gluten-free, refined sugar free)