High Protein Sticky Toffee Pudding
Indulge guilt-free in this healthier spin on a classic dessert with our High Protein Sticky Toffee Pudding recipe! Packed with nourishing ingredients like vanilla protein powder, whole wheat flour, and unsweetened applesauce, this pudding delivers a luxurious flavor and moist texture while boosting your protein intake. Softened pitted dates create the rich, caramel-like base, paired perfectly with a homemade toffee sauce made from light brown sugar, butter, and cream. Ready in just under an hour, this irresistible dessert is ideal for post-workout indulgence or satisfying sweet cravings without sacrificing nutrition. Serve warm with a dollop of Greek yogurt for a creamy, tangy flair and enjoy a dessert that's as wholesome as it is delicious. Keywords: high protein dessert, sticky toffee pudding recipe, healthier sticky toffee pudding, protein-packed dessert, easy protein recipes.
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Recipe Information
Ingredients
- 150 grams pitted dates
- 180 milliliters boiling water
- 60 grams vanilla protein powder
- 100 grams unsweetened applesauce
- 1 large egg
- 100 grams whole wheat flour
- 2 teaspoons baking powder
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons sea salt
- 60 milliliters unsweetened almond milk
- 100 grams Greek yogurt (optional, for serving)
- 50 grams light brown sugar
- 30 grams unsalted butter
- 100 milliliters heavy cream
Instructions
Preheat your oven to 180°C (350°F) and lightly grease six ramekins or a small baking dish.
Add the pitted dates and boiling water to a heatproof bowl. Let the dates soak for 10 minutes to soften, then mash them into a paste with a fork or blend until smooth.
In a large mixing bowl, whisk together the mashed dates, vanilla protein powder, unsweetened applesauce, and the egg until well combined.
In a separate bowl, sift together the whole wheat flour, baking powder, ground cinnamon, and sea salt.
Stir the dry ingredients into the wet mixture until just combined, then mix in the unsweetened almond milk to loosen the batter slightly.
Divide the batter evenly between the prepared ramekins or pour into a small baking dish. Bake in the preheated oven for 25-30 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
While the pudding is baking, make the toffee sauce: Combine the light brown sugar, unsalted butter, and heavy cream in a small saucepan over medium heat. Bring to a boil, then reduce the heat and simmer for 3-4 minutes, whisking constantly, until the sauce thickens slightly.
Once baked, allow the puddings to cool for 5 minutes. Pour the warm toffee sauce over the top of the puddings.
Serve immediately, optionally topped with a dollop of Greek yogurt for a creamy finish.
Nutrition Facts
Calories |
1950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.3 g | 93% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 419 mg | 140% | |
| Sodium | 2017 mg | 88% | |
| Total Carbohydrate | 260.4 g | 95% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 164.4 g | ||
| Protein | 80.1 g | 160% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 791 mg | 61% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2090 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
