• 110g soft Mejool dates
  • 160ml milk of choice
  • 2 tbsp tahini
  • 2 tbsp coconut oil
  • 1 tbsp date syrup (or maple syrup)
  • 75g oat flour
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 1/4 salt

  • For the drizzle:
  • 3 tbsp tahini
  • 1 tsp date syrup (or maple syrup)
  • pinch of salt

This sticky toffee pudding recipe uses dates and maple syrup, and has less fat than the traditional version. 

Healthy Sticky Toffee Pudding

Method:

  1. Preheat oven to 180C/160C fan.
  2. 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.
  3. Take off the heat and mix in the tahini, coconut oil and date syrup.
  4. In a large bowl, mix together the oat flour, cinnamon, baking powder and salt. Fold in the date mixture and mix until you have a smooth cake batter.
  5. Divide between 3 lightly oiled mini basins and bake for 25 minutes, or until a skewer comes out clean when inserted in the middle.
  6. Make the drizzle by mixing the tahini, date syrup and a pinch of salt in a small bowl.
  7. Pour over the mini sticky toffee puddings and enjoy! Store in the fridge in an air-tight container. 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.

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