Chocolate Sticky Toffee Puddings
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!
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
Calories: 362kcalCarbohydrates: 48gProtein: 12gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 418mgPotassium: 759mgFiber: 5gSugar: 40gVitamin A: 672IUVitamin C: 2mgCalcium: 380mgIron: 2mg
Tried this recipe?Let us know how it was!