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Sticky toffee pudding - the AIP paleo vegan way!

Caroline Lamont
As healthy as cake can get, it has no added sugar, it is free from grains, gluten, dairy, eggs, nuts
Prep Time 15 mins
Cook Time 40 mins
Course Afternoon Tea, Cake, Dessert, Treat

Ingredients
  

  • 3 cups Tiger Nut flour (can be substituted with Ground Almonds if not nut-free)
  • 2 tsp bicarbonate of soda
  • 150 g dates (pitted)
  • 1/2 cup boiling water
  • 3 bananas
  • 1/2 cup coconut oil (melted)
  • 4 tbsp apple cider vinegar

For the toffee sauce

  • 1 can full fat coconut milk (cream only)
  • 1 cup coconut sugar
  • 1/2 tsp salt (optional - it makes salted caramel)

Instructions
 

  • Put the chopped dates in a bowl with the boiling water and the bicarb and leave for 30 mins
  • In a blender, put the date and the liquid they're in, the bananas and the coconut oil and blend until smooth (ish - it's okay if some bits of dates remain)
  • In a bowl, mix tiger nut flour and the blended date/banana mixture
  • Add the apple cider vinegar, the batter will froth and become much lighter
  • Put the batter in a greased baking tray (20 cm diameter ish) and bake for 40 mins at 180 degrees (C) or until a knife comes out dry.
  • Leave to cool completely before removing from the tray

For the toffee sauce

  • To make the toffee sauce, combine the ingredients in a sauce pan
  • Bring to the boil and simmer on low heat for 20-30 mins (give it a stir from time to time) until it has thickened to a nice toffee sauce consistency.

Serving

  • It can be enjoyed as is, warm or cold, and/or with some nice coconut whipped cream
Keyword Added Sugar Free, AIP, dairy-free, Egg Free, Gluten Free, grain-free, nut-free, Paleo, Vegan