Whole30 Sticky Toffee Pudding
Indulge in a guilt-free dessert with this Whole30 Sticky Toffee Pudding, a delectable twist on the classic British favorite. This rich and naturally sweetened treat is made with wholesome ingredients like pitted Medjool dates, almond flour, and unsweetened applesauce, making it entirely refined sugar-free, gluten-free, and dairy-free. The luscious toffee sauce, crafted from creamy coconut milk and softened dates, perfectly soaks into the moist pudding, creating an irresistible dessert that's both comforting and compliant with your Whole30 goals. With a quick prep time of just 20 minutes, this crowd-pleaser is ideal for family gatherings or a healthy indulgence any day of the week. Delight in each mouthful of this nourishing yet decadent Whole30 dessert!
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Recipe Information
Ingredients
- 1.5 cups pitted Medjool dates
- 1 cup water
- 0.5 cup unsweetened applesauce
- 1.25 cups almond flour
- 0.25 cup tapioca flour
- 3 large eggs
- 0.25 cup ghee (softened)
- 1 teaspoon vanilla extract (Whole30-compliant)
- 1 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon sea salt
- 1 cup coconut milk (full-fat, canned)
- 0.75 cup pitted Medjool dates (for sauce)
- 0.25 cup ghee (for sauce)
- 1 teaspoon vanilla extract (for sauce)
Instructions
Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish with ghee.
In a small saucepan, combine 1.5 cups of pitted Medjool dates and 1 cup water. Heat over medium and simmer for 5 minutes, until the dates soften. Remove from heat and let cool slightly.
Transfer the date mixture to a blender and blend until smooth to create a paste. Set aside.
In a mixing bowl, whisk together the almond flour, tapioca flour, baking soda, ground cinnamon, and sea salt.
In a separate large bowl, beat the eggs. Add the applesauce, softened ghee, vanilla extract, and the prepared date paste. Whisk until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until smooth and evenly combined.
Pour the batter into the greased baking dish and smooth the top. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
While the pudding bakes, prepare the toffee sauce. In a saucepan, combine 0.75 cups of pitted Medjool dates and 1 cup of coconut milk. Simmer over medium heat for 5 minutes, then blend until smooth.
Return the sauce to the saucepan and stir in 0.25 cups of ghee and 1 teaspoon of vanilla extract. Simmer for an additional 2–3 minutes until thickened slightly.
When the pudding is done baking, allow it to cool slightly. Pour the warm sauce over the top of the pudding, allowing it to soak in.
Serve warm and enjoy your Whole30 Sticky Toffee Pudding!
Nutrition Facts
Calories |
4112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.7 g | 315% | |
| Saturated Fat | 131.3 g | 656% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 838 mg | 279% | |
| Sodium | 2104 mg | 91% | |
| Total Carbohydrate | 487.6 g | 177% | |
| Dietary Fiber | 56.5 g | 202% | |
| Total Sugars | 386.4 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 755 mg | 58% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 4696 mg | 100% | |
*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.
