VEGAN STICKY DATE PUDDING WITH CARAMEL SAUCE (HEALTHY)

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The most indulgent vegan sticky date pudding that's topped with a decadent salted toffee caramel sauce. It's healthy and delicious!

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The ultimate comfort food, this sticky toffee pudding reminds me of my childhood. Sunday nights would be pudding nights, and this one was always a favourite.

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– Dates, pitted and roughly chopped – Almond milk – Coconut oil – Apple puree or apple sauce (no sugar added) – Spelt flour – Baking powder

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INSTRUCTIONS: 1. Preheat the oven to 160C / 320F and grease your cake pan with a bit of coconut oil.

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2. In a saucepan, bring the almond milk and dates to a gentle simmer. Simmer for 3 minutes, remove from the heat, and let cool down.

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3. Once cooled, pour the milk & dates into a bowl, add the oil, apple sauce and mix well. 4. Gently fold in the spelt flour, baking powder, salt and spices until fully combined.

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5. Spoon the mixture into the cake pan and pop into the preheated oven for around 30 minutes or until the cake is slightly brown and gently springs back when you touch it

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6. While the cake is baking, you can prepare the toffee sauce. In a small bowl whisk together all of the toffee sauce ingredients until you have smooth mixture.

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7. Remove the cake from oven, let it cool for a few minutes, and then prick with a fork all over.

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8. Pour the toffee sauce over the top and sprinkle with some lightly toasted pecans (if using).

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NOTES You can swap out the almond butter for tahini or cashew nut butter. Or use my caramel sauce recipe instead. To make individual puddings instead of one cake, use these pudding moulds and reduce the baking time to around 15-20 minutes (check after 15 mins).

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