how to make

Gluten-Free Sticky Toffee Pudding

by

Health

Time

1h 10m

Cost

Nutrients

472 kcal

Carbs 61 grams

Sugars 48 grams

Total Fats 19 grams

Saturates 2 grams

Fibers 9 grams

Proteins 12 grams

About this recipe

Ever felt like craving a sweet and gooey treat, but you were put off at the thought of your waistline? Say hello to this fantastic recipe! With a moist date and oat cake, and soy-yogurt toffee sauce, this sticky toffee pudding has fewer calories, sugars, and fats than the traditional British dessert and it's vegan, gluten-free and sugar-free.


Nutrients Data

The nutrients information on this page refers to a 2000 Kcal daily intake diet.

Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 25% of recommended intake for a meal
Between 25% and 75% of recommended intake for a meal
More than 75% of recommended intake for a meal
Fibers, Proteins
More than 75% of recommended intake for a meal
Between 25% and 75% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Vegan
  • Alcohol-Free
  • Pescatarian

Contains Allergens

  • Nuts
  • Soy

Servings

4

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Ingredients List

Pitted Dates275 g
Water175 mL
Baking Soda1 tsp
Cocoa Powder8 g
Almond Butter100 g
Lemon Juice1 tbsp
Ground Oats60 g
Flax Seeds40 g
Cinnamon0.5 tsp
Salt1 pinch
Vanilla Extract0.5 tsp
Soy Yogurt50 g

STEP 1

Soak the dates in boiling water mixed with baking soda and cocoa for 10 minutes. Save a few dates for the toffee sauce.

Ingredients List

Pitted Dates275 g
Water175 mL
Baking Soda1 tsp
Cocoa Powder8 g
Almond Butter100 g
Lemon Juice1 tbsp
Ground Oats60 g
Flax Seeds40 g
Cinnamon0.5 tsp
Salt1 pinch
Vanilla Extract0.5 tsp
Soy Yogurt50 g

STEP 2

Once soft, blend the dates and mix them with almond butter and lemon until you have a smooth paste.

Ingredients List

Pitted Dates275 g
Water175 mL
Baking Soda1 tsp
Cocoa Powder8 g
Almond Butter100 g
Lemon Juice1 tbsp
Ground Oats60 g
Flax Seeds40 g
Cinnamon0.5 tsp
Salt1 pinch
Vanilla Extract0.5 tsp
Soy Yogurt50 g

STEP 3

In a separate bowl, mix oat, flaxseeds, and cinnamon. Then incorporate the dates paste and stir until you have a smooth and moist batter.

Ingredients List

Pitted Dates275 g
Water175 mL
Baking Soda1 tsp
Cocoa Powder8 g
Almond Butter100 g
Lemon Juice1 tbsp
Ground Oats60 g
Flax Seeds40 g
Cinnamon0.5 tsp
Salt1 pinch
Vanilla Extract0.5 tsp
Soy Yogurt50 g

STEP 4

Transfer the pudding batter into single-serving moulds filling them almost to the top. Bake for 30 minutes at 175°C (350°F).

Ingredients List

Pitted Dates275 g
Water175 mL
Baking Soda1 tsp
Cocoa Powder8 g
Almond Butter100 g
Lemon Juice1 tbsp
Ground Oats60 g
Flax Seeds40 g
Cinnamon0.5 tsp
Salt1 pinch
Vanilla Extract0.5 tsp
Soy Yogurt50 g

STEP 5

Once cooled, remove the crown of the puddings and flip them upside down. Pour over the toffee sauce, prepared with blended dates, salt, vanilla, and soy yogurt.

Ingredients List

Pitted Dates275 g
Water175 mL
Baking Soda1 tsp
Cocoa Powder8 g
Almond Butter100 g
Lemon Juice1 tbsp
Ground Oats60 g
Flax Seeds40 g
Cinnamon0.5 tsp
Salt1 pinch
Vanilla Extract0.5 tsp
Soy Yogurt50 g