This easy recipe for vegan sticky toffee pudding can be made in a jiffy. This traditional British dessert has a delightfully moist, sticky texture, and is the perfect treat on a cold winter evening.
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⏳ CHAPTERS
00:00-00:06 - Introduction
00:07 - Ingredients
00:19 - Cook the Dates
00:25 - Make the Batter
00:46 - Bake
00:52 - Make the Sauce
00:59 - Serve
01:06 - Conclusion
😋 INGREDIENTS
For the Sticky Toffee Pudding
8 ounces chopped dates (225g)
1 cup almond milk (240 ml)
½ cup vegan butter (100g)
1 cup light brown sugar (200g)
1 ⅔ cups all-purpose flour (200g)
1 ½ teaspoons baking powder
1 teaspoon baking soda
3 tablespoons molasses (78g)
½ cup unsweetened applesauce (122g)
2 teaspoons vanilla extract
Coconut cream or vegan vanilla ice cream, to serve (optional)
For the Toffee Sauce
1 ¾ cup dark brown sugar (150g)
½ cup vegan butter (100g)
1 tablespoon molasses
1 teaspoon vanilla extract
1 cup almond milk or coconut cream (200 ml)
❓ QUESTION? Leave a comment below, and we'll be happy to answer!
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