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Spiced Sticky Toffee Puddings with Vegan Toffee Sauce and Coconut Whipped Cream Recipe

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4.1 from 71 reviews

These Spiced Sticky Toffee Puddings are moist, flavorful individual desserts made with dates and warming spices, perfect for the festive season. Vegan and dairy-free, they’re topped with a simple 3-ingredient toffee sauce and served with whipped coconut cream for a delightful, comforting treat.

Ingredients

For the Puddings:

  • 120g medjool dates, pitted weight
  • 160ml dairy-free milk
  • 2 tbsp runny smooth almond butter
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 80g plain flour
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • ¼ tsp allspice
  • ¼ tsp nutmeg
  • 1 tsp baking powder
  • A pinch of salt

For the Toffee Sauce:

  • 120g Natures Charm Sweetened Condensed Coconut Milk
  • 60g runny, smooth almond butter
  • ½ tsp cinnamon
  • ½ tsp ground ginger
  • Pinch of salt

To Serve:

  • 120ml Natures Charm Coconut Whipping Cream, chilled and whipped

Instructions

  1. Preheat and prepare: Preheat the oven to 160ºC fan (180ºC conventional) and grease 3 ramekins or large muffin holes in a tray to prevent sticking.
  2. Soften the dates: Pit the dates and place them in a small saucepan with the dairy-free milk. Warm gently and cook down for 5 minutes with a lid on to soften the dates without evaporating the milk.
  3. Make date paste: Smash the softened dates and milk mixture into a smooth paste using a fork.
  4. Mix wet ingredients: Transfer the date paste to a mixing bowl, then add almond butter, olive oil, and maple syrup. Stir well to combine.
  5. Add dry ingredients: Sift in the plain flour, then add cinnamon, ground ginger, allspice, nutmeg, baking powder, and a pinch of salt. Stir until you have a thick, smooth batter.
  6. Fill ramekins: Divide the batter evenly between the prepared ramekins and smooth the tops with the back of a spoon or spatula.
  7. Bake: Bake in the preheated oven for 20-24 minutes until a skewer inserted comes out mostly clean, allowing for a few moist crumbs.
  8. Cool and release: Let the puddings cool in the ramekins for about 20 minutes. Then, gently run a spatula around the edges and carefully invert them onto serving plates.
  9. Prepare the toffee sauce: In a saucepan, combine sweetened condensed coconut milk, almond butter, cinnamon, ground ginger, and a pinch of salt. Warm gently until melted and combined, keeping the sauce warm for serving.
  10. Whip the cream: Whip the chilled coconut whipping cream until stiff peaks form.
  11. Serve: Place a scoop of whipped coconut cream atop each inverted pudding, then drizzle generously with the hot toffee sauce. Sprinkle extra cinnamon if desired and serve immediately.
  12. Storage: Store leftover toffee sauce in a heatproof jar at room temperature and warm gently before use. Leftover puddings can be kept in a sealed container in the fridge for 1-2 days and reheated in the oven for 5-10 minutes covered to prevent drying.

Notes

  • The toffee sauce thickens as it cools, so serve it warm for best texture.
  • Reheat puddings gently in the oven covered to keep them moist.
  • This recipe is vegan and dairy-free, suitable for those avoiding animal products.
  • Use ripe medjool dates for the best flavor and texture in the puddings.
  • Adjust spices to your preference for a milder or stronger flavor.

Find it online: https://flavorspath.com/spiced-sticky-toffee-puddings-with-vegan-toffee-sauce-and-coconut-whipped-cream-recipe/