Sticky Toffee Pudding

Name: Sticky Toffee Pudding
Prep time: 30 min
Cook time: 10 h
Yield: 6 puddings
Cuisine: American
Ingredients: 1.25 cups buckwheat flour, oat flour, or quinoa flour ((raw and sprouted)); 1/3 cup ground flaxseed; 2 cups coconut flour ((raw, homemade is better)); 1/4 tsp sea salt; 1 tsp cinnamon; 2 tsp vanilla extract ((pure)); 2 tsp maple extract; 1.5 cups sweet potato ((raw, peeled, chopped)); 1.5 cups Medjool dates ((soaked for 30 min then drained)); 1/4 cup raw coconut nectar ((plus 2 Tbsp)); 1 cup Medjool dates ((chopped)); 1 cup soft Medjool dates ((pitted, soaked for 30 min and drained)); 3 Tbsp coconut butter ((raw)); 3 Tbsp maple syrup ((or raw coconut nectar)); 1/4 tsp sea salt; 1 tsp vanilla extract; 1 tsp maple extract; 2-3 Tbsp filtered water ((as needed)); additional maple syrup ((or raw coconut nectar))

Posted on December 29, 2016 by Amy Lyons in Desserts

Serves

Level

Intermediate

Ingredients

Ingreds.

Total

10 Hours

Serves

Level

Intermediate

Ingredients

Ingreds.

Total

10 Hours

What better winter time treat could there be than some sticky toffee pudding, straight from dehydrator? Gooey caramel like you remember from being a kid, but with healthful sweet potatoes and dates instead of refined sugars. You won't taste the sweet potatoes, but they are the key to getting the texture just so!

Ingredients

Cakes

1.25 cups buckwheat flour, oat flour, or quinoa flour (raw and sprouted)
1/3 cup ground flaxseed
2 cups coconut flour (raw, homemade is better)
1/4 tsp sea salt
1 tsp cinnamon
2 tsp vanilla extract (pure)
2 tsp maple extract
1.5 cups sweet potato (raw, peeled, chopped)
1.5 cups Medjool dates (soaked for 30 min then drained)
1/4 cup raw coconut nectar (plus 2 Tbsp)
1 cup Medjool dates (chopped)

Caramel

1 cup soft Medjool dates (pitted, soaked for 30 min and drained)
3 Tbsp coconut butter (raw)
3 Tbsp maple syrup (or raw coconut nectar)
1/4 tsp sea salt
1 tsp vanilla extract
1 tsp maple extract
2-3 Tbsp filtered water (as needed)

For serving

additional maple syrup (or raw coconut nectar)

Servings: puddings

Units:

Directions

Prep

30 min

Total

10 hours

Cakes

Combine flour, flaxseed, coconut flour, sea salt, in a large bowl and whisk together until and set aside.
To a food processor, add the cinnamon, vanilla, maple extract, and sweet potato and dates to the processor and process until pretty smooth.
Add the wet ingredients to the dry ingredients and mix until smooth with a sturdy spoon (wooden works well) and well incorporated (the batter will be stiff, so you might want to use your stand mixer if you have one). Stir in the chopped dates. Set aside while you make the caramel.

Caramel

Combine all ingredients in a food processor and process until smooth (adding the water to thin if necessary).
Spoon 1 Tbsp caramel into the bottom of 6 jumbo sized foil muffin tins (reserving the rest for the sauce), then spoon the batter over it, smoothing the tops of them so that they are flat and place the tins on a lined dehydrator sheet.
Cover them with tented foil, and dehydrate for 8-10 hours until they are more set, but still soft in the middle.
When ready to serve, whisk additional maple syrup into the caramel mixture until it is runny enough to run down the sides of the puddings when spooned over. Spoon the caramel sauce over the puddings and enjoy!

Nutritional Information (per serving)

Calories: 578kcalFat: 10gCarbs: 118gProtein: 12g

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Chef: Amy Lyons

Amy Lyons is the blogger and recipe writer behind Fragrant Vanilla Cake, a blog featuring raw and plant based desserts as well as savory dishes. She is also the author two cook books. Graduated from Bethel University in Studio Art with a passion for creating beautiful things and helping others eat healthier.