MY HEALTHY STICKY TOFFEE PUDDING + COCONUT CREAM RECIPE

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MY HEALTHY STICKY TOFFEE PUDDING RECIPE

This is my FAVORITE healthy holiday dessert recipe (what I like to enjoy around the holiday season as a healthier dessert), and one of my all time favorite healthy dessert recipes that I’ve created.

It’s really not too difficult to make, and just so yummy… it’s also nutritious, and less processed that most dessert recipes, and it’s made from whole carbs, with some healthy fats and good protein too (so it’s a well balanced dessert).

I’ve always loved any kind of sticky toffee/ toffee flavored dessert – and this is my healthier take on this recipe!

I love to serve my sticky toffee pudding hot out the oven (or later, both are good) with healthy coconut cream (recipe below)

This recipe is 100% gluten, wheat, dairy and refined sugar free.

I hope that you love it as much as I do!

LIEZL JAYNE XO

VIDEO: Watch me make this healthy sticky toffee pudding recipe in my recent Healthy Holiday Recipes video (below)

THE RECIPE

Ingredients (Sticky Toffee Pudding):

-250g fresh medjool dates
-1 + 1/2 cups boiling water
-2/3 cup of coconut oil (melted)
-2 cups of oat flour (ground oats)
-1 cup of coconut sugar
-1  teaspoon of vanilla powder, or vanilla extract (optional)
-1/2 a teaspoon of cinnamon
-pinch of sea salt
-1 teaspoon of baking powder
-2 eggs

Ingredients (Sticky Toffee Topping):

-1/2 cup unsweetened cashew nut butter (or hazelnut, macadamia or even almond butter)
-6 Tablespoons 100% pure maple syrup
-pinch of vanilla
-pinch of cinnamon
-tiny pinch of sea salt

(SERVES 12-18 PORTIONS)

THE METHOD

Instructions (Sticky Toffee Pudding & Topping):

-To start I’ve got some fresh medjool dates (250g). I’m just pitting them and also removing the hard bit at the top, and I’m adding them to a bowl with 1 + 1/2 cups boiling water, and leaving them to soak for 10-15 minutes.

-I’ve measured out 2/3 cup of coconut oil into a small bowl, and I’ve had that small bowl in a larger bowl filled with hot water for a few minutes, this is an easy way to melt the coconut oil, just make sure you don’t burn your hands, or get water into the coconut oil

-To a mixing bowl, I’m adding 2 cups of oat flour with 1 cup of coconut sugar

-You can add a teaspoon of vanilla powder, or vanilla extract if you like

-Also add about 1/2 a teaspoon of cinnamon, a pinch of sea salt and also 1 teaspoon of baking powder

-Mix all of those dry ingredients together and put that aside for a moment

-Then after soaking the dates for about 15 minutes, pour the dates with the water into a blender (that’s why I said specifically 1 + 1/2 cups water) and after blending it will have formed a date batter

-Next I’m cracking 2 eggs into a separate bowl, and am whisking them with a fork quickly until they’re well blended

-I’m adding the 2/3 cup of melted coconut oil to the bowl as well, and then I’m also adding the blended date mixture

-And I’m mixing all of that up until it’s well blended

-Then I’m taking the bowl with the dry ingredients again, and am adding the wet ingredients together with it

-And mix it all up really well – until it’s well blended

-Pour all of the batter into a baking dish (I like to use a big pie dish sort of thing – it’s just a baking dish)

-Smooth out the top of the batter with the back of the spoon and bake in an oven that you’ve preheated to 180C / 360 F for 35-45 minutes (I usually do about 40 minutes, but just see how you go in your oven)

-You’ll know it’s ready when you can pierce it with a sharp knife and the knife comes out clean

-Next I’ll make the sticky toffee topping

-In a bowl, I’m mixing 1/2 cup unsweetened cashew nut butter  (you can also use hazelnut, macadamia or even almond butter), with 6 Tablespoons of pure maple syrup

-Mix that all up, and add a pinch of vanilla if you want, definitely add some cinnamon and also a tiny pinch of sea salt (mix it all together and get it nice and smooth)

-When the cake part of the sticky toffee pudding is ready (and looking nice and golden on the top), you can add the sticky toffee topping on top of it and spread it out, I just use the back of a spoon

-Then you can dive right in and slice it up (your kitchen will be smelling amazing)

-Serve yourself a nice big slice, top it with some healthy coconut cream if you want to (recipe below)

-You can serve the sticky toffee pudding fresh out of the oven, or at room temperature (both are really good)

MADE WITH LOVE BY LIEZL JAYNE XO

COCONUT CREAM RECIPE

Ingredients (3 Ingredients):

-1 x 414 ml can coconut cream or full fat coconut milk (14-ounce can)
-1/4 to 1/2 cup fine or powdered sugar (I use fine/ powdered coconut sugar, optional)
-1/2 to 1 teaspoon vanilla extract (optional)
-Tiny pinch cinnamon (optional)

COCONUT CREAM METHOD

Instructions (How To Make It):

-Place the coconut cream or coconut milk in the fridge overnight to get more chilled, but be careful not to shake or tip the can (this may cause separation of the cream and liquid – which you don’t want)

-After being in the fridge overnight, place a large mixing bowl in the fridge to get cold 10 minutes before making the coconut cream

-Remove the coconut cream or milk from the fridge (be really careful not to shake the can or tip the lid) and then carefully remove the lid

-You want to carefully scoop out the thickened cream from the top of the can without removing the liquid (leave the liquid behind, which you can use for other things, like adding to oatmeal or smoothies, etc.)

-Add the hardened cream to the cold mixing bowl, and beat the hard cream for 30 seconds or so (using an electric beater is easier/ or a mixer) until it’s creamy

-You can then optionally add vanilla extract, cinnamon or powdered sugar (if I do add sugar, it will be fine/ powdered coconut sugar) and mix again until it’s creamy and smooth (30 sec to 2 min)

-Serve with your fave dessert (like this healthy apple pie) and keep in the fridge what you’re not using right away

-Take note that it will become harder again when in the fridge (and the longer it’s kept in the fridge) and set in the fridge the longer it’s chilled.

-You can keep the coconut cream for about a week in the fridge (in an airtight container)

-Take special note: If the coconut cream/ milk did not form a hardened layer at the top after chilling overnight in the fridge, you may have just had a can without the right fat content. To try to fix this, you can try to add a bit of coconut flour or corn starch – 1 to 3 Tbsp (add it slowly as needed while beating/ whipping the cream)

VIDEO: Watch me make this healthy sticky toffee pudding recipe in my recent Healthy Holiday Recipes video (below)

Photos and recipe by Liezl Jayne Strydom – for liezljayne.com