BEST VEGAN Sticky Toffee Pudding

Baked with sweet dates, drenched in homemade caramel sauce, this vegan English Sticky Toffee Pudding is seriously addictive. Perfect for Christmas baking. 

Ingredients:

For the pudding – 6 oz dates  – ⅔ c boiling water – 1 teaspoon baking soda – 1 ⅓ c flour – 2 teaspoon baking powder – ¼ teaspoon salt – ¼ c sparkling water – ⅔ c brown sugar – ¼ c neutral oil  For the caramel sauce – 1 c coconut cream – ¾ c brown sugar

1. Soften the dates. Give dates a rough chop and add them to a bowl. Pour boiling water over the dates, sprinkle with baking soda, mix well and leave dates to soften, about 15 minutes. To a bowl of food processor add softened dates and all water and process until pureed.

2. Combine dry ingredients. In a medium bowl combine flour, baking powder and salt.

3. Combine liquid ingredients In a large bowl combine sugar, sparkling water and oil. Add dry ingredients into the liquid ingredients and mix to combine. Add pureed dates and mix again. Stop mixing when all ingredients are incorporated. Don't overmix.

4. Grease muffin tin with vegan butter and lightly dust with cacao powder. Divide the batter among 9 muffin tin cavities, cover with a foil and bake for 25 minutes. Put a small pot on a high heat, add sugar and coconut cream. Stir until sugar dissolves, reduce the heat to low and cook until caramel slightly thickens, about 15 minutes. Remove from the heat.

6. Serve Put a scoop of dairy-free ice-cream on a pudding and top with a warm caramel sauce.

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