23 Dec, 2022
Sticky Toffee Pudding
A veganised version of one of the nation’s favourite winter desserts. A rich, nutty and sticky sponge, covered in the most delicious of toffee sauces, with delicious notes of coconut and caramel from the dates. Paired perfectly with a generous dollop of Oatly’s greek yoghurt or sour cream.
RecipesIngredients:
For the base:
- 200g medjool dates
- 120g boiling water
- 1 tsp baking soda
- 125g cashew butter
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 40g coconut flour
- 40g gluten free self-raising flour
- 1/4 tsp salt
For the sauce:
- 100g cup medjool dates
- 225g full-fat coconut milk
- 1/2 tsp salt
- 1 tsp vanilla extract
Method:
- Pour the boiling water or coffee over the pitted dates. Add baking soda. Stir, then soak for 30 minutes.
- Preheat the oven to 180 degrees celsius.
- Transfer the dates, water, and baking soda mixture to a blender. Add the cashew butter, lemon juice, and vanilla. Blend for a little, leaving the mixture a little chunky. Add the coconut flour, self-rasing flour, and salt. Blend until combined. Add a splash of plant-based milk or coconut milk if the mixture looks a little dry. It should be a thick but wet mixture.
- Transfer to a lined baking dish. Bake for 30 minutes or until the center feels firm to the touch. Remove from the oven. Cool for 10-15 minutes before flipping onto a cooling rack.
- Combine the sauce ingredients in a blender. Blend until smooth. Adjust with more milk if necessary to loosen. Pour the sauce over the cakes right before serving. Enjoy!
