Paleo Sticky Toffee Pudding
Indulge in the guilt-free decadence of Paleo Sticky Toffee Pudding—an irresistible twist on a classic dessert that's both wholesome and flavorful. This refined sugar-free treat features naturally caramel-like Medjool dates blended into a luscious base of almond and coconut flour, spiced with cinnamon for warmth. Baked to perfection and drizzled with a luxurious homemade coconut milk toffee sauce, sweetened with maple syrup, each bite offers a rich, moist texture without compromising on health. Perfect for those following paleo, gluten-free, or dairy-free lifestyles, this dessert is ideal for cozy gatherings or special occasions. Ready in under an hour, with simple ingredients that celebrate natural sweetness, Paleo Sticky Toffee Pudding is the ultimate guilt-free indulgence you'll savor time and time again.
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Recipe Information
Ingredients
- 200 grams Medjool dates
- 240 milliliters Hot water
- 50 grams Coconut flour
- 100 grams Almond flour
- 15 grams Arrowroot starch
- 1 teaspoon Baking soda
- 3 large Eggs
- 60 grams Coconut sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 400 milliliters Full-fat coconut milk
- 60 grams Coconut oil
- 80 milliliters Maple syrup
- 0.5 teaspoon Sea salt
Instructions
Preheat your oven to 175°C (350°F) and grease 6 small ramekins or an 8x8-inch baking dish with coconut oil.
Pit the medjool dates and place them in a heatproof bowl. Pour the hot water over the dates and let them soak for 10 minutes to soften.
Once softened, blend the dates and water in a blender or food processor until a smooth paste forms. Set aside.
In a large mixing bowl, whisk together the coconut flour, almond flour, arrowroot starch, baking soda, and ground cinnamon.
In a separate bowl, whisk the eggs, coconut sugar, and vanilla extract until combined. Stir in the date paste until smooth.
Gradually incorporate the wet mixture into the dry mixture, stirring until a thick, smooth batter forms.
Evenly distribute the batter into the prepared ramekins or baking dish. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted comes out clean.
While the pudding is baking, prepare the toffee sauce. In a small saucepan over medium heat, combine the full-fat coconut milk, coconut oil, maple syrup, and sea salt. Stir frequently and simmer for 10-15 minutes, or until the sauce thickens slightly.
Once the puddings are baked and slightly cooled, pour the warm toffee sauce over the top of each serving.
Serve immediately and enjoy a decadent Paleo-friendly dessert!
Nutrition Facts
Calories |
3568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.5 g | 292% | |
| Saturated Fat | 150.0 g | 750% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2765 mg | 120% | |
| Total Carbohydrate | 371.0 g | 135% | |
| Dietary Fiber | 53.2 g | 190% | |
| Total Sugars | 286.2 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 546 mg | 42% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 2982 mg | 63% | |
*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.
