These chocolate sticky toffee puddings are made with better-for-you-ingredients and with added cocoa for a bit of a twist on the old classic dessert. Made into individual portions for ease and a shorter baking time. They’re just the right level of sweet, but still indulgent!
Sticky toffee pudding is a classic British dessert known for its rich, moist texture and indulgent sweetness. It’s typically made with a sponge cake that’s infused with finely chopped dates, giving it a unique stickiness and depth of flavor. After baking, the sponge is drenched in a warm, buttery toffee sauce, which soaks into the cake, making it incredibly moist and gooey. It’s often served warm with a scoop of vanilla ice cream, custard, or a dollop of whipped cream to balance out the dessert’s sweetness.
Why I love making these chocolate sticky toffee puddings:
This chocolate sticky toffee puddings recipe is based on my popular healthier individual sticky toffee puddings that I shared last year. I used the same ingredients, plus some added cocoa powder to give them a rich chocolatey taste. Topped with a simple tahini olive oil chocolate sauce – the perfect autumn/winter dessert for any chocolate lover.
If you’ve been following me on here or on my socials for any length of time, you’d have probably already noticed how obsessed I am with chocolate. Simply based on the sheer volume of chocolate based recipes I share. I feel I’ve acquired many of my followers based on our shared love for the rich, velvety, decadent pleasure that is chocolate. I knew I just had to create a chocolate version of my sticky toffee puddings, and they did not disappoint!
There’s something about making individual serving desserts that I love. They always look cuter and less messy when served since you don’t have to slice into a bigger version of the dessert before plating up. They also feel more special, like it was made just for me. There’s also no potential for arguing over who get the best or biggest slice/piece.
Why you need to try these chocolate sticky toffee puddings:
There’s something about a rich, gooey sticky toffee pudding that screams comfort food. When you add chocolate into the mix, it becomes the ultimate dessert for cozy nights or special occasions. But what if you could enjoy that same indulgent experience with a healthier twist? This healthier chocolate sticky toffee pudding has all the rich flavours, minus some of the usual heaviness.
Traditional sticky toffee pudding, although delicious, is typically loaded with butter, sugar, and refined flour, making it a treat best saved for occasional indulgence. By making a few thoughtful substitutions, we can create a dessert that’s lower in added sugars, contains more fibre, and still has that unforgettable sticky, chocolatey satisfaction.
What you’ll need to make these chocolate sticky toffee puddings:
Oats – I blend plain porridge oats into a fine flour in a high-speed blender to replace plain flour. Oats are higher in fibre and have a lower GI, helping reduce
Dates – I like to use Palestinian Medjool dates. They add natural sweetness and stickiness without relying on too much added refined sugars.
Milk – Any milk will work here – dairy or dairy-free alternatives.
Tahini – To add some richness and reduce the amount of butter/oil I need to use.
Maple syrup – I do add some maple syrup to the mix to balance out the bitterness of the cocoa powder.
Cocoa – To add a luxurious, rich chocolate flavour.
How to make these chocolate sticky toffee puddings:
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Preheat oven to 180C/160C fan.
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Add the dates and milk to a saucepan and simmer for 5 minutes. Mash the dates with the back of a wooden spoon until you have a smooth paste.
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Take off the heat and mix in the tahini, butter and maple syrup.
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In a large bowl, mix together the oat flour, cocoa, baking powder and salt. Fold in the date mixture and mix until you have a smooth cake batter.
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Divide between 4 lightly oiled mini basins and bake for 20-25 minutes, or until a skewer comes out clean when inserted in the middle.
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Make the drizzle by mixing the olive oil, tahini, maple syrup, cocoa and a pinch of salt in a small bowl.
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Pour over the mini sticky toffee puddings and enjoy!
How to store your chocolate sticky toffee puddings:
Store in the fridge in an air-tight container. I prefer them cold/at room temperature, but you can enjoy them cold or warm.
You can reheat in the oven or the microwave if you prefer to enjoy them warm. They can last up to a week in the fridge.
These chocolate sticky toffee puddings are:
- Vegan
- Gluten-free
- Dairy-free
- Nut-free
- Soy-free
- Easy to make
- Made with healthier ingredients
- Enjoyed both warm or cold
- So tasty
- The perfect autumnal dessert!
Chocolate Sticky Toffee Puddings
Ingredients
- 120g Medjool dates
- 160ml milk of choice
- 2 tbsp butter/dairy-free butter or coconut oil
- 2 tbsp tahini
- 2 tbsp maple syrup
- 5 tbsp oat flour
- 3 tbsp cocoa
- 1/4 tsp salt
- 1 tsp baking powder
For the chocolate sauce
- 1 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp tahini
- 3/4 tsp cocoa powder
- Pinch of salt
Instructions
- Preheat oven to 180C/160C fan.
- Add the dates and milk to a saucepan and simmer for 5 minutes. Mash the dates with the back of a wooden spoon until you have a smooth paste.
- Take off the heat and mix in the tahini, butter and maple syrup.
- In a large bowl, mix together the oat flour, cocoa, baking powder and salt. Fold in the date mixture and mix until you have a smooth cake batter.
- Divide between 4 lightly oiled mini basins and bake for 20-25 minutes, or until a skewer comes out clean when inserted in the middle.
- Make the drizzle by mixing the olive oil, tahini, maple syrup, cocoa and a pinch of salt in a small bowl.
- Pour over the mini sticky toffee puddings and enjoy!
Notes
- Store in the fridge in an air-tight container.
- I prefer them cold/at room temperature, but you can enjoy them cold or warm.
- You can reheat in the oven or the microwave if you prefer to enjoy them warm. They can last up to a week in the fridge.
Nutrition
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