Sticky Toffee Pudding - Raw Food Magazine

Sticky Toffee Pudding

Votes: 1
Rating: 5
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Votes: 1
Rating: 5
You:
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Print Recipe
Sticky Toffee Pudding
Serves
Serves
6
6
Level
Level
Intermediate
Intermediate
Ingredients
Ingreds.
11
11
Total
Total
10 Hours
10 Hours
Votes: 1
Rating: 5
You:
Rate this recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Sticky Toffee Pudding
Serves
Serves
6
6
Level
Level
Intermediate
Intermediate
Ingredients
Ingreds.
11
11
Total
Total
10 Hours
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!
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
Caramel
For serving
Servings: puddings
Units:
Directions
Prep
30 min
Total
10 hours
Cakes
  1. Combine flour, flaxseed, coconut flour, sea salt, in a large bowl and whisk together until and set aside.
  2. To a food processor, add the cinnamon, vanilla, maple extract, and sweet potato and dates to the processor and process until pretty smooth.
  3. 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
  1. Combine all ingredients in a food processor and process until smooth (adding the water to thin if necessary).
  2. 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.
  3. Cover them with tented foil, and dehydrate for 8-10 hours until they are more set, but still soft in the middle.
  4. 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

sticky-toffee-pudding

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Votes: 1
Rating: 5
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Amy Lyons

Chef: 

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.

 

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