Intense, rich and sticky, everything you want in a winter dessert. My family love sticky toffee puddings and I knew that I would be making some sort of date and pecan pudding this Christmas. I had been occasionally using a recipe from Oh She Glows so I wanted a similar flavour with a gorgeous sauce to pour over, but without any really refined ingredients like sugar, oils or vegan margarines and butters. The fat and sweetness, but from unrefined ingredients. I was so pleased with how these little puddings worked out, nothing is lost from going for more whole food based ingredients. Serve them with the sweet toffee sauce and perhaps a scoop of homemade vanilla ‘nice cream’, made from frozen sliced banana and vanilla.
I have used both almond and cashew nut butters, in this recipe and both work well. My personal preference is cashew butter, as the flavour is milder. In the sauce I stipulate cashew butter, but you can sub it with almond, you’ll just get a distinct almond flavour.
Speaking of sauce, I have made it with and without maple syrup, and I really think you can get a very good sauce with just black strap molasses, date syrup and apple puree or sauce. It’s strong, but I like it. I have even made it with just molasses and dates, no apple sauce.
This is a gluten free recipe. Use your favourite gluten free flour for baking, a gluten free baking powder and baking soda.
I used King Size muffin tins for this recipe, about 8cm deep. This recipe makes 4 individual puddings.
Preparation Time: 25 minutes
Cooking Time: 25 – 30 minutes
Makes 4 puddings 8cm deep
- 200gm dates, chopped fine
- 1.5 cups oat or other plant milk
- 1/2 teaspoon gluten-free baking soda
- 1/4 cup cashew or almond nut butter
- 1 tablespoon black strap molasses
- 4 tablespoons apple puree / sauce
- 3/4 cup pecans, chopped
- 1 teaspoon cinnamon
- 1/2 cup ground gluten free oats
- 1/2 cup ground almonds/almond flour
- 3/4 cup gluten-free flour blend
- 1 teaspoon gluten-free baking powder
- 1 teaspoon ground cinnamon
- chopped pecan nuts to serve
- 1/4 cup syrup, I use a black strap molasses and date syrup combination
- 2 tablespoons cashew nut butter
- 1- 2 tablespoons apple puree / sauce
- 1 Tbsp vanilla extract
- 2 tablespoon milk
- enough water to reach desired consistency
- Preheat oven to 160C.
- Prepare your tins by greasing or lining with baking parchment.
- Boil the milk for a few minutes and then reduce to a simmer.
- Add chopped dates to the milk, simmer for a further minute.
- Remove from heat and add the baking soda, stir as it froths. Set aside.
- Mix together nut butter, apple sauce, molasses, then add in milk and date mix. Combine well.
- Mix dry ingredients together in a separate bowl, the ground oats ( I quickly ground in my blender), ground almonds, flour, baking powder, chopped pecans and cinnamon.
- Fold dry ingredients into wet, mix well.
- Spoon into prepared tins.
- Bake in oven for 25 – 30 minutes- checking them at 20 minutes.
- About 10 minutes before they are ready to come out, mix all sauce ingredients in a pan with a whisk and slowly heat.
- Use a cake skewer to test the puddings and when ready place on a wire rack for 5 minutes before turning out ( use a knife around the edge of each pudding tin before doing this ).
- You can trim the puddings before serving, so they sit flat. Poke holes in the upside down puddings, and pour the sauce on top.
- Serve with chopped nuts and vegan ice cream or yoghurt.