VEGAN Sticky Toffee Pudding

Recipe:

Pudding —
▢ 3 medjool dates, about 33 grams
▢ 25 grams water, boiling hot
▢ 25 grams all purpose flour
▢ 1/4 tsp baking soda
▢ 12 grams dairy free butter, melted
▢ 20 grams brown sugar
▢ 1/2 tsp vanilla extract
▢ 1/2 Tbsp ground flax + 1 Tbsp water, mixed and let sit
▢ 1/2 tsp molasses
▢ 15 grams plant based milk

Sauce —
▢ 25 grams brown sugar
▢ 7 gram dairy free butter
▢ 30 grams dairy free heavy cream
▢ 1/4 tsp molasses

1. Preheat oven to 350F.

2. Dice dates small then place in a small bowl with boiling water. Let soak for 10-15 minutes.

3. Meanwhile, make pudding. In a bowl, add melted butter, sugar, vanilla extract, flax mixture, molasses, and plant based milk. Whisk to combine.

4. Then add flour and baking soda. Whisk to combine. Now add soaked dates and incorporate.

5. Add to a lightly greased 7 or 8 oz ramekin. Bake for 20-25 minutes or until golden brown.

6. While it bakes, make sauce. In a microwave safe bowl, add all sauce ingredients then stir together. Heat in 30 second intervals until it’s been heated for a minute.

7. When pudding comes out of oven, poke several holes in it then pour sauce over it (you might have some left over).

8. Serve hot with a scoop of ice cream with an optional drizzle of leftover sauce. Enjoy!