Sticky Toffee Pudding
4 people
00h 10
00h 25Indulge in this healthier version of the classic sticky toffee pudding. Topped with a 3 ingredient gooey drizzle. This recipe makes 4 mini puddings.
Each pudding contains 343 kcals. Recipe by @nadiashealthykitchen
Ingredients and Method
Ingredients
- 110g soft Mejool dates
- 160ml milk of choice
- 2 tbsp tahini
- 2 tbsp coconut oil
- 1 tbsp date syrup (or maple syrup)
- 75g oat flour
- 2 tsp cinnamon
- 1 tsp baking powder
- 1/4 salt
- For the drizzle:
- 3 tbsp tahini
- 1 tsp date syrup (or maple syrup)
- pinch of salt
Method
- Preheat oven to 180C/160C fan.
- Add the dates and milk to a saucepan and simmer for 5 minutes. Mash the dates with the back of a wooden spoon until you have a smooth paste.
- Take off the heat and mix in the tahini, coconut oil and date syrup.
- In a large bowl, mix together the oat flour, cinnamon, baking powder and salt. Fold in the date mixture and mix until you have a smooth cake batter.
- Divide between 3 lightly oiled mini basins and bake for 25 minutes, or until a skewer comes out clean when inserted in the middle.
- Make the drizzle by mixing the tahini, date syrup and a pinch of salt in a small bowl.
- Pour over the mini sticky toffee puddings and enjoy! Store in the fridge in an air-tight container. You can reheat in the oven or the microwave if you prefer to enjoy them warm. They can last up to a week in the fridge.
