Trust me, I love butter, but this vegan sticky toffee pudding recipe is seriously delicious without an ounce of dairy. This vegan recipe replaces eggs with aquafaba and butter with coconut oil to create squidgy squares topped with addictive salted date and almond butter toffee sauce.
This recipe is also gluten and wheat free, so if you have guests with various different dietary requirements it is a fantastic dessert option. Serve with some coconut whipped cream and you’re on to a winner.
For the pudding
– 100g coconut oil
– 250g dates
– 200ml boiling water
– 200g ground almonds
– 20g coconut flour
– 1/2 tsp bicarbonate of soda
– 1/2 tsp apple cider vinegar (or white wine vinegar)
– 1 tsp vanilla extract
– 1 tsp cinnamon
– 1 tbsp maple syrup/date syrup
– 150ml aquafaba (chickpea soaking liquid, drained from a can or carton)
For the toffee sauce
– 150g dates
– 50g almond butter (tahini and sunflower seed butter also work well)
– 60g coconut oil
– 1 tsp vanilla extract
– a sprinkle of sea salt flakes
1. First, preheat the oven to 170C and soak the dates for the pudding in the 200ml of boiling water for 10 minutes.
2. Place the soaked dates and the soaking water, coconut oil and ground almonds into a food processor and blend until smooth, some date chunks are fine.
3. Add the aquafaba, maple/date syrup and vanilla and blend again.
4. Add coconut flour, bicarb and vinegar and blend to incorporate.
5. Place the mixture in a lined 8×8 baking tin or a greased 8×8 baking dish.
6. Bake for 30-35 minutes, until golden brown on top.
7. To make the sauce, soak the dates in boiling water for ten minutes, drain reserving the soaking liquid.
8. Place the dates, almond butter, coconut oil and vanilla into a blender and blend on a slow speed to break down the dates. Gradually add the reserved soaking liquid a tablespoon at a time until you reach a silky consistency.
9. Spread the sauce on top of the pudding, sprinkle sea salt on top and cut into squares.
10. Serve at room temperature or warmed slightly in the oven.
Growing up with the name Darina, I was constantly asked if I could cook like my namesake. With that(and greed) as the ultimate motivator, I realised that baked goods make excellent bribes and an obsession was born! With bachelor’s and master’s degrees in law I undertook a PhD, but a preference for cookbooks to textbooks persisted. As a (self-confessed!) demon in the kitchen, I am the only person to have contested both Masterchef and the Great Irish Bake off, fuelling my desire to focus on food in a serious way. Working with TheTaste allows me to satisfy this craving and marries my food fascination with my love of writing and ranting.