Sticky date toffee pudding



Prep Time
Cook Time
4 - 6 People
Serves 2
Difficulty  0


  • 1 1/4 cups chopped brown dates
  • 1 cup soy or coconut milk
  • 1/3 cup melted coconut oil
  • 1 heaped tbsp tahini
  • 2-4 spoonfuls or sachets of LSF stevia
  • 1 1/4 cup oat flour (GF if you like) 
  • 1 scoop vanilla protein powder or almond flour
  • 1 tsp baking powder
  • Pinch of salt
  • 1 tbsp almond macadamia nut butter (or cashew or tahini)

Toffee Sauce

  • 1 cup coconut milk
  • 1/4 cup LSF stevia or 2-4 sachets to sweeten
  • 1 tbsp nut butter (almond macadamia)
  • 1/2 tsp vanilla extract


  1. Preheat your oven to 180 degrees Celsius.
  2. First make the caramel sauce: add all of the ingredients into a saucepan and mix well, bring to a simmer on low until thicken.
  3. For the pudding: add the dates and milk in a saucepan and bring to a simmer mashing the dates until smooth, add the coconut oil and the tahini and mix until you have an ultra-smooth consistency.
  4. Remove from the heat and scoop into a bowl, adding in the dry ingredients, mix well with a spoon or spatula until smooth.
    5. Scoop into ramekins sprayed with non-stick spray and bake for 15 minutes until golden, remove to cool slightly, pop them out of the ramekins, and serve with the toffee sauce and some ice cream or cream on top.