Spiced Sticky Toffee Puddings (Vegan)
These delicious individual Spiced Sticky Toffee Puddings are the perfect dessert for the festive season, with lots of dates, cosy spices and served with a 3-ingredient simple toffee sauce, plus they are vegan and dairy-free.
I love making vegan spins on classic desserts, and this toffee pudding is so good. The toffee sauce is such a winner as it only uses 3 ingredients and takes 5 minutes – you don’t need to let it bubble away, it just needs to warm through so it’s pourable and delicious. The spices take this dessert to the next level, so it’s perfect for the cosy season, but you can also enjoy this all year round. I have kept the classic textures and overall feel of the dessert, using lots of dates and toffee sauce, but there’s no butter, no added sugars and they are naturally egg-free and dairy-free.
Why will I love these?
These puddings are amazing:
- Sticky, rich, moreish and slightly dense
- Deliciously sticky and sweet
- With lots of dates for flavour and sweetness
- With a 3-ingredient 5-minute toffee sauce
- Easy to make
- Individual servings
- Easily doubled or tripled to make more desserts
- Fudgy, soft, cakey and tender
- Packed with warming spices
- Made without butter or added sugar
- Naturally egg-free, dairy-free and vegan
- With gluten-free options
- Can be made nut-free
- Ideal for the holidays
- Delicious for a dessert any time of the year
- A fun spin on the classic
- Everyone will love them
- Topped with whipped coconut cream
- Or you can use ice cream
- Ready in about half an hour
If you already love the sound of these puddings, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can find the recipe with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the puddings:
- Medjool dates: make sure they are pitted and then add to the pan. You can use other types of dates, too, but the bigger and softer, the better.
- Dairy-free milk: any dairy-free milk will work like soya, oat, almond or coconut.
- Runny smooth almond butter: to add moisture to the mixture. Make sure it’s 100% almonds or try cashew butter, too. Peanut butter will add a stronger flavour. Or, try tahini for a nut-free option.
- Olive oil: instead of butter, while still creating a lovely rich “buttery” flavour.
- Maple syrup: for a bit of sweetness.
- Plain flour: or use GF plain flour (with xanthan gum, or add ¼ tsp of your own).
- Spices: cinnamon, ginger, allspice and nutmeg.
- Baking powder and salt: for the rise and flavour.
As for the toffee sauce:
- Sweetened condensed coconut milk: this is from Natures Charm and is so sticky, gooey and delicious. They also have an oat-based one, which will also be great.
- Almond butter: as above.
- Spices: as above.
To serve:
- Coconut whipping cream: this is also from Natures Charm and is my go-to cream for whipping. It is always so light, creamy and fluffy and only a mild coconut flavour.
Are these gluten-free and nut-free?
You can use GF plain flour, with xanthan gum (or add ¼ tsp of your own), and to keep it nut-free, use tahini instead of almond butter.
How do I make them?
These are ready to go in a few steps:
- Add the dates and milk to a non-stick saucepan: and warm through and smash as you go.
- Make sure the dates and milk are soft and combined: and add to a bowl.
- Add in the other wet ingredients: and stir.
- Sift in the dry ingredients: and stir until smooth.
- Scoop into greased ramekins: or large muffin holes.
- Bake for about 20 minutes: or until well-risen, spongey and an inserted skewer comes out clean.
- Make the toffee sauce in a non-stick pan: and warm through.
- Tip the puddings onto plates: and top with whipped cream.
- Drizzle over the sauce: and enjoy.
How long will they last?
Once plated up, enjoy these straight away. Or, keep the puddings in their pots for 2-3 days in the fridge, covered and warm back up for 5 minutes. Warm the sauce back up for 1-2 minutes in a saucepan.
What other recipes can I try?
For more desserts:
- Cinnamon Latte Tres Leches Cake
- Apple Cinnamon Fritter Cake
- Chocolate Cherry Mousse Jars
- No Bake Gingerbread Cheesecake
- Chocolate Pumpkin No Bake Pie
Spiced Sticky Toffee Puddings (Vegan)
These delicious individual Spiced Sticky Toffee Puddings are the perfect dessert for the festive season, with lots of dates, cosy spices and served with a 3-ingredient simple toffee sauce, plus they are vegan and dairy-free.
Ingredients
For the Puddings:
- 120g medjool dates, pitted weight
- 160ml dairy-free milk
- 2 tbsp runny smooth almond butter
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 80g plain flour
- Spices: 1 tsp cinnamon, 1 tsp ground ginger, ¼ tsp allspice, ¼ tsp nutmeg
- 1 tsp baking powder
- A pinch of salt
For the Toffee Sauce:
- 120g Natures Charm Sweetened Condensed Coconut Milk
- 60g runny, smooth almond butter
- Spices: ½ tsp cinnamon, ½ tsp ground ginger
To Serve:
- 120ml Natures Charm Coconut Whipping Cream, chilled and whipped
Instructions
- Preheat the oven to 160Fan/180ºC and grease 3 ramekins or large muffin holes in a tray.
- Pit the dates and add them to a small saucepan with the milk. Warm gentle and cook down for 5 minutes, until the dates have softened. I like to use a lid so that the milk doesn’t evaporate.
- Smash the dates and milk into a paste with a fork.
- Pour the date paste into a mixing bowl with the almond butter, olive oil and maple syrup and stir well.
- Sift in the flour and add the spices, baking powder and salt. Stir to a thick, smooth batter.
- Scoop the cake batter between the ramekins and smooth over the tops.
- Bake for 20-24 minutes, until an inserted skewer comes out basically clean, some specks are OK.
- Allow the puddings to cool in the ramekins for now (or for 20 minutes) and then use a spatula to work around the edges before inverting onto plates.
- For the toffee sauce, add the sweetened condensed coconut milk, almond butter, spices and some salt to a saucepan and warm gently until just melted and combined. use the sauce while it’s hot, as it will thicken as it cools.
- Whip up the cream until stiff peaks.
- Scoop some whipped coconut cream onto the inverted toffee puddings and then drizzle over the hot sauce. Add some extra cinnamon and enjoy straight away.
- Keep leftover sauce in a heatproof jar at room temperature and warm back up to use. Store leftover puddings in a sealed container in the fridge for 1-2 days and warm back up in the oven for 5-10 minutes (covered, so they don’t dry out) and enjoy.
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Stay in touch
I look forward to hearing what you think of these Spiced Sticky Toffee Puddings so please let me know in the comments below and leave a star review. If you do make them, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With toffee love x
p.s. this recipe was made with Natures Charm, and this bog post is not sponsored. As you will know, I love their products!
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