Healthy Sticky Toffee Pudding

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

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.

• 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