Nickel Allergy Friendly Sticky Date Pudding with Coconut Toffee Sauce

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.8

(18)

Nickel Allergy Friendly Sticky Date Pudding with Coconut Toffee Sauce

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 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.

Want the full recipe?

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