Raw Sticky Toffee Date Puddings

Snow is falling outside my window, it is negative degrees out there, and the scent of the deliciousness "baking" in my dehydrator is tempting my nose.  I cannot wait to dive into it! Sticky toffee date pudding...warm out of the dehydrator!  I know this will be pretty amazing!  When they are finally ready, and I drizzle the sauce over them my mouth is watering.  The aroma alone is enough to make me happy, but once I take a bite and the caramelly gooey warm deliciousness melts over my tongue I am on cloud nine.  I forget that it is cold outside, and I am in my happy place.  Before I know it, the pudding on my plate has vanished and I am licking the caramel off the plate.  Yes, it was that good.
What possessed me to create a raw version of sticky toffee pudding?  Well, I have always been intrigued by the idea of the dessert, the date and caramel loving girl that I am.  Sadly I have never attempted to make the non-raw version, but that didn't stop me from trying to make it raw. I admit it intimidated me a bit since the texture is quite important, it had to be very moist, but still cake like with caramel that soaked the top and a silky caramel sauce.  So to make the batter moist, I added sweet potatoes along with soaked dates.  You could not taste the sweet potatoes, they simply contributed to the texture.  I decided also to spoon raw caramel into the bottoms of the muffin tins so that it would soak into the cakes while dehydrating. I kept them covered in the dehydrator so they did not dry out and it all worked out perfect!
I admit I was crossing my fingers when I put them into the dehydrator, but luckily my plans worked!  They were just as I imagined sticky toffee pudding, without all the refined sugar in the non-raw version.  These may just become a Holiday tradition at my house!

Raw Sticky Toffee Date Puddings
Makes 6

Cakes:
1 1/4 cups raw sprouted buckwheat flour, raw sprouted oat flour or raw sprouted quinoa flour
1/3 cup ground flaxseed

2 cups raw coconut flour (do NOT use store-bought!)
1/4 tsp sea salt
1 tsp cinnamon
2 tsp pure vanilla extract
2 tsp maple extract
1 1/2 cups chopped raw sweet potato (peeled)
1 1/2 cups medjool dates, soaked in filtered water for 30 minutes then drained
1/4 cup plus 2 Tbsp raw coconut nectar
1 cup medjool dates, chopped

Caramel:
1 cup soft medjool dates, pitted (soaked in water for 30 minutes if not soft and drained well)
3 Tbsp raw coconut butter
3 Tbsp maple syrup or raw coconut nectar
1/4 tsp sea salt
1 tsp vanilla extract
1 tsp maple extract
2-3 Tbsp filtered water as needed

For serving:
Additional maple syrup or raw coconut nectar

Combine flour,  flaxseed, coconut flour, sea salt, in a large bowl and whisk together until and set aside. To a food processor, add the cinnamon, vanilla, maple extract, and sweet potato and dates to the processor and process until pretty smooth. Add the wet ingredients to the dry ingredients and mix until smooth with a sturdy spoon (wooden works well) and well incorporated (the batter will be stiff, so you might want to use your stand mixer if you have one).  Stir in the chopped dates.  Set aside while you make the caramel.
To make the caramel filling, combine all ingredients in a food processor and process until smooth (adding the water to thin if necessary).  Spoon 1 Tbsp caramel into the bottom of 6 jumbo sized foil muffin tins (reserving the rest for the sauce), then spoon the batter over it, smoothing the tops of them so that they are flat and place the tins on a lined dehydrator sheet.  Cover them with tented foil, and dehydrate for 8-10 hours until they are more set, but still soft in the middle.
When ready to serve, whisk additional maple syrup into the caramel mixture until it is runny enough to run down the sides of the puddings when spooned over.  Spoon the caramel sauce over the puddings and enjoy!

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

4 Comments
  1. Anonymous
    December 29, 2013 at 21:19
    Reply

    I finally caved and bought an Excalibur 4-tray dehydrator just so I could try out more of your recipes!! I'm addicted to your blog and I've tried several of your creations over the past year! So I'm breaking in my new appliance with these puddings and I'm counting the hours and minutes until I can taste one!! Just a quick question...I could not find jumbo sized muffin tins so my batter was divided into 12 regular sized muffin tins. Will the smaller tin size affect the amount of time they should be in the dehydrator, and/or the temperature it should be set at? <br /><br />Thanks!<br />Anna from Canada

    • December 29, 2013 at 22:58
      Reply

      Awesome that you got a dehydrator! They may need less time since they are smaller. The dehydrator should be set at 115F.

  2. hanna
    April 16, 2015 at 13:28
    Reply

    can you do this without a dehydrator? :)

    • April 16, 2015 at 20:39
      Reply

      Yes, you can make it in the oven at a very low temperature. Just keep in mind it will be done a lot faster since ovens are much hotter. I would check it after an hour or two or so even at the lowest temp the oven can go. Keep in mind though it will not stay raw in the oven, but if you are not concerned about that, go for it!

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