Sticky Date Pudding with Coconut Toffee Sauce
Total time1 hr 10 min
Prep time20 min
Cook time40 min
4.8(18)
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Learn more →Ingredients
8 servings
For the pudding
- 1 ½ cups medjool dates, pitted and roughly chopped
- 1 cup boiling water
- 1 tsp baking soda
- 1 ½ cups whole wheat flour
- 1 ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp fine salt
- ⅓ cup coconut oil, melted and cooled
- ⅓ cup pure maple syrup
- 2 large eggs
- 1 tsp pure vanilla extract
For the toffee sauce
- 1 can (13.5 oz) full-fat coconut milk
- ⅓ cup pure maple syrup
- 2 tbsp grass-fed butter oil or coconut oil
- ¼ tsp fine salt
- ½ tsp ground cinnamon
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or 8×8-inch baking pan with coconut oil and line the bottom with parchment paper.
- 2
Place the chopped dates in a medium bowl. Pour the boiling water over them, stir in the baking soda, and let the mixture sit for 10 minutes until the dates are very soft and beginning to break down.
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