Low Sodium Dairy Free Sticky Toffee Pudding

Total time1 hr 10 min

Prep time25 min

Cook time35 min

Low Sodium Dairy Free Sticky Toffee Pudding

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the sponge

1 cup (about 175g) medjool dates, pitted and roughly chopped
¾ cup boiling water
1 tsp baking soda
ARM & HAMMER Baking Soda - 1 Lb Bob's Red Mill Baking Soda, 16 oz Trader Joe's Baking Soda, 16 oz Frontier Co-Op Powdered Baking Soda 16 oz Aiva Products Baking Soda
See all
1 ¼ cups all-purpose flour
1 tsp baking powder
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ cup dairy free butter, softened
¾ cup packed dark brown sugar
2 large eggs
1 tsp vanilla extract

For the toffee sauce

1 can (13.5 oz) full-fat coconut milk
¾ cup packed dark brown sugar
3 tbsp dairy free butter
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp vanilla extract

For serving

dairy free vanilla ice cream or coconut whipped cream, for serving (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease an 8x8-inch baking pan and line the bottom with parchment paper.
2
Place the chopped dates in a medium saucepan with the boiling water and baking soda. Stir briefly and let sit for 5 minutes, until the dates have softened and the mixture is foamy. Transfer to a blender or use an immersion blender to purée until mostly smooth — a few small lumps are fine. Set aside to cool slightly.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!