Raw Sticky Toffee Date Puddings
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
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)
1/4 cup plus 2 Tbsp raw coconut nectar
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!
4 Comments
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
Awesome that you got a dehydrator! They may need less time since they are smaller. The dehydrator should be set at 115F.
can you do this without a dehydrator? :)
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!