Sugar-Free Sticky Toffee Pudding
Indulge guilt-free with this Sugar-Free Sticky Toffee Pudding, a healthier twist on the classic dessert without compromising flavor. Sweetened naturally with pitted Medjool dates and unsweetened applesauce, this delectable treat is free of refined sugars yet boasts irresistibly rich caramelized notes. Moist, tender, and spiced with a touch of cinnamon, it pairs beautifully with a luxurious sugar-free caramel sauce, making it the perfect dessert for those seeking a refined sugar-free option. Quick to prepare in just 20 minutes and baked to perfection in under 35 minutes, this pudding is ideal for dinner parties or cozy evenings at home. Serve warm with optional garnishes like whipped cream or crushed nuts for a decadent finish that delights both health-conscious eaters and dessert enthusiasts alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Pitted Medjool dates
- 250 ml Hot water
- 1 teaspoon Baking soda
- 100 grams Unsweetened applesauce
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 150 grams Whole wheat flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 200 ml Sugar-free caramel sauce (store-bought or homemade with sugar substitutes)
- 2 tablespoons Butter (or unsalted vegan butter for a dairy-free option)
Instructions
Preheat the oven to 180°C (350°F) and grease a baking dish or 8 individual ramekins.
Place the pitted Medjool dates in a bowl and pour the hot water over them. Let them soak for 10 minutes to soften.
Add the baking soda to the soaked dates and stir to combine. Transfer the mixture to a blender or food processor and blend into a smooth paste.
In a large mixing bowl, whisk the unsweetened applesauce, eggs, and vanilla extract until well combined.
Add the date paste to the wet ingredients and mix thoroughly.
In a separate bowl, sift together the whole wheat flour, baking powder, ground cinnamon, and salt.
Gently fold the dry ingredients into the wet ingredients, being careful not to overmix, until a smooth batter forms.
Pour the batter into the prepared baking dish or divide it evenly among the ramekins.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the pudding bakes, heat the sugar-free caramel sauce and butter in a small saucepan over low heat until warmed through. Stir until smooth and glossy.
Once the pudding is baked, allow it to cool for 5 minutes before serving.
Serve warm, drizzled with the sugar-free caramel sauce on top. Optional: Garnish with a dollop of sugar-free whipped cream or a sprinkle of crushed nuts for added texture.
Nutrition Facts
Calories |
1644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 2804 mg | 122% | |
| Total Carbohydrate | 316.1 g | 115% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 144.4 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 366 mg | 28% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2305 mg | 49% | |
*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.
