Cookies & cream no-bake cheesecake bars but with a Cookies & cream no-bake cheesecake bars but with a PEANUT BUTTER twist🥜🍪🥜 Recipe below! Crust -2 cups (~160g) @emmysorganics Peanut Butter Brownie Snaps -1/4 cup (50g) coconut oil Filling -1 1/2 cups (180g) raw cashews, soaked overnight -1 cup (240g) full-fat coconut milk -1/3 cup (105g) agave or maple syrup -1/2 cup (125g) creamy peanut butter -1/4 cup (50g) coconut oil -1 tsp vanilla extract -1 bag @emmysorganics Peanut Butter Brownie Snaps Line a 8x8” square pan with parchment paper. In a food processor, grind the Brownie Snaps for the crust to fine crumbs. With the mixer still running, slowly stream in the coconut oil until the crumbs begin to clump. Press the crust into a thin layer in the bottom of the pan. Freeze. Drain and rinse the cashews. Blend with coconut milk, agave/maple syrup, peanut butter, coconut oil, and vanilla until very smooth and creamy. Crumble half of the bag of Brownie Snaps into the blender and pulse to mix in but not grind. Pour the filling on top of the crust and smooth the top. Add the remaining cookies on top, pressing in slightly. Freeze overnight. Slice into 12 squares. Keep in the freezer and defrost 5-10 minutes before serving. #veganrecipes #dairyfreerecipes #nobakecheesecake #healthydesserts #cookiesandcream
Blueberry Crumble Bars! Sweet jammy blueberries pl Blueberry Crumble Bars! Sweet jammy blueberries plus the yummiest cinnamon oatmeal streusel. Swipe to see inside 🤩 Three glorious reasons to start making your berry crumbles with @ndmedjooldates [sponsored] instead of sugar… 1. The usually just jammy berry becomes ever so slightly creamy in the most delicious way😋 2. A boost of wholesome healthfulness that means you can/should a) eat then for breakfast or b) add lots of ice cream on top🍨 3. You never want to make berry crumble bars any other way again💙 New recipe on the blog (link in my bio!) #veganrecipes #blueberrycrumble #medjooldates #healthydesserts #glutenfreevegan
The EASIEST vegan chocolate mousse with just 6 sim The EASIEST vegan chocolate mousse with just 6 simple ingredients🍫🍫 Ingredients -13.5oz can coconut cream, shaken -10oz dairy-free semi-sweet chocolate chips -1/4 cup cocoa powder -2 tbsp maple syrup -1 tsp vanilla extract -pinch of salt Melt the chocolate chips. Set aside 10 minutes to cool. In a large bowl, beat together coconut cream, cocoa powder, maple syrup, salt, and vanilla. Add melted/cooled chocolate and continue beating until combined and smooth. Chill for 2-4 hours. Remove from the fridge, and beat again briefly until fluffy. Transfer to a piping bag (or simply spoon) in jars/bowls. Add toppings or just grab a spoon! #chocolovers #veganrecipes #veganchocolate #dairyfreemousse
Banana tahini muffins with a little friday flair ( Banana tahini muffins with a little friday flair (aka FROSTING)🧁 Try them… Ingredients -2–3 overripe bananas (~250g) -1/2 cup (125g) tahini (or nut/seed butter of choice) -1/3 cup (105g) coconut sugar -3/4 cup (180g) almond milk -1 tbsp apple cider vinegar -1 tsp vanilla extract -1 1/4 cup (175g) cassava flour -3 tbsp (23g) coconut flour -1 tsp baking soda -1/4 tsp salt -2 tsp cinnamon -1/3 cup chopped walnuts (optional) Stir apple cider vinegar into the almond milk and set aside for 10 minutes. Whisk together flours, baking soda, salt, and cinnamon. Blend bananas, coconut sugar, almond milk + vinegar mixture, tahini, and vanilla. Add blended mixture to the dry ingredients, and mix to combine. Fold in chopped nuts. Scoop into a lined or greased muffin pan, filling each 3/4 of the way. Bake for 23-25 minutes at 350ºF. Cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely. Frost if desired, and eat! https://feastingonfruit.com/vegan-paleo-banana-tahini-muffins/ #veganbaking #veganpaleo #tahinirecipes #bananamuffins #healthysnacks
It’s the sparkly sugar coating on an already per It’s the sparkly sugar coating on an already perfect PB + melty chocolate middle cookie for me✨ The important peanut butter blossom components: LOTS of peanut butter, a touch of cinnamon, and @emmysorganics Peanut Butter Coconut Cookies folded in for extra PB flavor🥜🥜🍫 Ingredients (makes 16) -1 cup (250g) creamy peanut butter -1/2 cup (80g) coconut sugar -1 tsp vanilla extract -1 flax eggs (2 tbsp flax meal + 6 tbsp water) -2 tbsp (30g) almond milk -1/2 cup (60g) gluten-free flour -1/2 tsp baking soda -1/2 tsp salt -1/2 tsp cinnamon (optional) -4-5 @emmysorganics Peanut Butter Coconut Cookies -Coarse sugar for rolling (optional) -Dark chocolate kisses (or place a few choc chips in the middle instead!) Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax eggs, vanilla, and almond milk. Add the flour, baking soda, salt, and cinnamon. Mix again until just combined. Crumble the cookies into the batter in large chunks. Gently fold in. Line a baking sheet with parchment paper. Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max. Bake for 12-14 minutes at 350°F. Remove them from the oven and immediately press a dark chocolate kiss into the center of each. Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.
Cinnamon Roll Baked Oatmeal! The yummiest, gooiest Cinnamon Roll Baked Oatmeal! The yummiest, gooiest, sweet-stickiest breakfast recipe I’ve ever created✨ Oats -1 1/2 cup (145g) rolled oats -1/4 cup (35g) chia seeds -2-4 tbsp (15-30g) coconut sugar -1 tsp baking powder -1/2 tsp salt -2 tsp cinnamon -6 @emmysorganics Vanilla Bean Cookies -1 1/4 cups (300g) almond milk -1/4 cup (55g) vegan butter or coconut oil Cinnamon Swirl -1/4 cup (30g) coconut sugar -1/2 tsp vanilla -1 tsp cinnamon -2 tbsp (32g) almond butter -1 tbsp (15g) melted vegan butter or coconut oil Glaze -1/2 cup powder sugar -1 tbsp milk Mix together oats, chia seeds, coconut sugar, baking powder, salt, and cinnamon in a bowl. Crumble in the cookies. Combine almond milk and vegan butter/coconut oil, and microwave 60-90 seconds until warm and butter is fully melted. Pour into the oats mixture, and mix. Transfer the oats to a greased baking dish (9x9”). Mix together the cinnamon swirl ingredients. Use a spoon to make small wells in the top of the oats and fill/dollop with the cinnamon swirl. Bake 35-40 minutes at 350°F. Allow the oats to cool for 10 minutes or so, then drizzle with glaze. Slice, serve, and enjoy! #bakedoatmeal #cinnamonrolls #veganrecipes #healthybreakfastideas
For all your spring no-bake dessert needs: Lemon B For all your spring no-bake dessert needs: Lemon Blueberry Cheesecake Bars! Swirly berry bars with an unconventional trick for the light and CRISPY gluten-free crust, and the creamiest no-bake citrus sweet filling🍋🫐 Recipe linked in my bio! Happy friday✨ https://feastingonfruit.com/lemon-blueberry-cheesecake-bars/ #veganrecipes #nobakecheesecake #lemonblueberry #healthydessert
Prep a peanut buttery protein snack for yourself o Prep a peanut buttery protein snack for yourself on monday 👉 have a sweet choc + pb moment in your day all week🥜🍫 But hide them. Don’t share. They are too good. Everyone in your house will be hooked and they’ll be gone by wednesday. Learn from my mistakes, friends🥺 Ingredients -1 bag @emmysorganics Peanut Butter Coconut Cookies -1/2 cup (60g) protein powder of choice (I use @sproutliving) -1/4 tsp salt -1 cup (256g) peanut butter -2 tbsp (40g) maple syrup -1 tsp vanilla -2-3 tbsp almond milk if needed -3/4 cup (120g) semi-sweet chocolate chips In a food processor, blend the cookies with protein powder and salt. Add peanut butter, maple syrup, vanilla, and almond milk. Process until it starts to form a ball. Press firmly into a lined dish (9x5”). Melt the chocolate chips. Spread evenly on top of the bars. Refrigerate at least 4 hours (preferably overnight). Slice into 12 squares, and eat! Keep leftovers in the fridge. #chocolatepeanutbutter #vegansnacks #veganrecipes #peanutbutterlover
Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
  • Home
  • About
  • Recipes
  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

Feasting on Fruit

  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

vegan, gluten-free, cakes & breads, paleo, fruit-sweetened, oil-free, sweet · November 15, 2018

Medjool Date Sticky Toffee Pudding

Jump to Recipe·Print Recipe

Medjool Date Sticky Toffee Pudding – a healthier spin on this sweet holiday dessert with a rich grain-free sponge cake soaked in the easiest blender toffee sauce!

Medjool Date Sticky Toffee Pudding

THIS POST IS SPONSORED BY NATURAL DELIGHTS®

It’s not that I’m trying to skip over Thanksgiving. Its just that the moment Medjool Date Sticky Toffee Pudding entered my life, I knew I needed to share it with you as soon as possible.

Maybe it is a little more appropriate for Christmas than for a week before Thanksgiving. But we’re already breaking all the rules by making it without butter or refined sugar or grains, so may as well just eat it whenever we want too. And trust me, that time is NOW.

Medjool Date Sticky Toffee Pudding

When I think of pudding I think of creamy and chocolate. Actually the first thing I think of is plastic cups layered chocolate-vanilla-chocolate and my middle school cafeteria. But this is a pudding very unlike either of those.

Let your imagination feast on this: rich, grain-free caramel sponge cake with flecks of Medjool dates throughout generously drizzled with the easiest no-cook toffee sauce so it soaks into every cake-y crevasse to create a deliciously moist, slightly dense, cake-meets-pudding perfect bite.

I’ve never had anything quite like it before. The British certainly know what they’re doing when it comes to holiday desserts. Even if I’ve put my own not-so-traditional spin on it.

Medjool Date Sticky Toffee Pudding

I love sneaking Medjool dates in to sweeten recipes they aren’t typically used in, but in this case Medjool dates are already a key ingredient in sticky toffee pudding. Where we are veering from tradition is by using only Medjool dates to sweeten (no added sugar!) and keeping the whole thing vegan and paleo with a surprisingly simple list of ingredients too.

We’ve got:

  • Medjool dates. I recommend Natural Delights® Medjool dates since they are always perfectly fresh and sweet. I used the organic pitted variety for this recipe because hello EXTRA easy.
  • Water or brewed coffee. Coffee makes for a deeper richer flavor, but it’s up to you. Either way it needs to be HOT to soak and soften the dates.
  • Baking soda.
  • Cashew butter. Or almond butter. Or even tahini could be delicious here.
  • Vanilla.
  • Lemon juice. Or apple cider vinegar.
  • Coconut flour. But don’t worry these aren’t weird and crumbly like coconut flour stuff can sometimes be because of…
  • Tapioca starch.
  • Salt. Very important in all caramel-y things.

And the toffee sauce is almost too easy – just Medjool dates blended with full-fat coconut milk and a little salt and vanilla for flavor. And yes you will want to drink it with a straw.

Medjool Date Sticky Toffee Pudding

I baked my cute little cakes into mini bundts, but you could use a muffin pan instead. Or even sticky toffee pudding donuts sounds good to me…no rules here.

Bake. Flip. Toffee drown. And devour!

If you wanted to vote pecan pie off the Thanksgiving island table and replace it with Medjool Date Sticky Toffee Pudding, I would 100% support that decision. And after one bite I’m pretty sure your family would be very fine with it too.

Medjool Date Sticky Toffee Pudding

WATCH HOW TO

 
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Medjool Date Sticky Toffee Pudding

★★★★★ 5 from 15 reviews
  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 cakes 1x
  • Category: cake
  • Method: baking
  • Cuisine: american
Print Recipe
Pin Recipe

Description

Medjool Date Sticky Toffee Pudding – a healthier spin on this sweet holiday dessert with a rich grain-free sponge cake soaked in the easiest blender toffee sauce!


Ingredients

Scale
  • 1 cup (200g) Natural Delights® Organic Pitted Medjool Dates
  • 3/4 cup (120g) boiling water or brewed coffee*
  • 1 tsp baking soda
  • 1/2 cup (125g) cashew butter**
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice or apple cider vinegar
  • 1/4 cup (30g) coconut flour
  • 1/4 cup (30g) tapioca starch***
  • 1/4 tsp salt

Medjool Date Toffee Sauce

  • 1/2 (100g) cup Natural Delights® Organic Pitted Medjool Dates
  • 1 cup (225g) full-fat coconut milk
  • 1/2 tsp salt
  • 1 tsp vanilla extract

Instructions

  1. Pour the boiling water or coffee over the pitted dates. Add baking soda. Stir, then soak for 30 minutes.
  2. Preheat the oven to 350F.
  3. Transfer the dates, water/coffee, and baking soda mixture to a food processor.
  4. Add the cashew butter, lemon juice, and vanilla.
  5. Process briefly, you want there to be some chunks of date left. (Consider leaving out half of the water for the initial blend as food processors tend to spray if there is too much liquid! Blend briefly, then add the remaining water.)
  6. Add the coconut flour, tapioca starch, and salt. Process to combine.
  7. Transer to oiled mini bundt pans or muffin tin.
  8. Bake for 30 minutes at 350F or until the center feels firm to the touch.
  9. Remove from the oven. Cool for 10-15 minutes before flipping onto a cooling rack.
  10. Combine the sauce ingredients in a blender. Blend until smooth. Adjust with more milk if needed to get a pourable consistency.
  11. Pour the sauce over the cakes right before serving. Enjoy!

Notes

*Coffee will give it a deeper more complex flavor, but either is fine.

**Almond butter would be good too, or even tahini.

***You can substitute arrowroot or cornstarch.


Nutrition

  • Serving Size: 1 cake
  • Calories: 385
  • Sugar: 35g
  • Fat: 16g
  • Saturated Fat: 3g
  • Carbohydrates: 57g
  • Fiber: 6g
  • Protein: 8g

Keywords: vegan, paleo, grain-free, christmas, cake, dessert, gluten-free, healthy

Did you make this recipe?

Tag @feastingonfruit on Instagram

CLICK BELOW TO PIN

Sticky Toffee Pudding

Pin
Share
Tweet
Email

In: vegan, gluten-free, cakes & breads, paleo, fruit-sweetened, oil-free, sweet · Tagged: christmas, dessert, holiday, mini, video, healthy, dairy-free, egg-free, sugar-free, coconut flour, paleo, bundt

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

recipes to your inbox

enter your email to get on the list!

You’ll Also Love

Dessert-Inspired Overnight Oatmeal (3 Ways!)
Copycat Kudos Granola Bars
SunButter & Jelly Cupcakes

Comments

  1. Jasmine says

    November 15, 2018 at 1:12 pm

    If making ahead, could I freeze it?

    Reply
    • Natalie says

      November 15, 2018 at 4:50 pm

      Yes, you could freeze the cakes and then just make the sauce right before serving😊

      Reply
  2. Jo says

    November 16, 2018 at 11:10 am

    My son is allergic to coconut. Could I subsitute it for the coconut flour? Or would it ruin the texture?

    Reply
    • Natalie says

      November 17, 2018 at 11:40 am

      Hmm so there is not other flour that subs 1-for-1 with coconut, but you could try this date-based vanilla cake with oat flour instead and then just use the same sauce on top: https://www.feastingonfruit.com/healthy-vanilla-cake-chocolate-fudge-frosting/

      Reply
      • Angela says

        November 28, 2018 at 10:44 am

        Would almond flour not work?

        Reply
        • Natalie says

          November 28, 2018 at 4:53 pm

          Not for this one, sorry! But I do have some almond flour muffins you could jazz up with these spices and the same sauce on top: https://www.feastingonfruit.com/vegan-chai-muffins/#tasty-recipes-16610

          Reply
      • Rozana says

        December 17, 2021 at 4:14 pm

        Looks AMAZING!! Could we swap out the flours with regular plain flour?

        ★★★★★

        Reply
        • Natalie says

          December 17, 2021 at 5:29 pm

          You can although it won’t be 1-for-1. You will probably need about 3/4 cup!

          Reply
  3. Iris Koller says

    November 16, 2018 at 11:34 am

    HOW HOW HOW did you know I was searching for a Shabbat dinner dessert??? This looks like it will fit the bill perfectly! You are, as always, AMAZING!!

    Reply
    • Iris Koller says

      November 16, 2018 at 8:52 pm

      OMGOSH..this was amazingly yummy!! I ended up with 6, not 4.. Made in my Mini-bundt silicone cupcake pan with each mold filled to the top. Sooooo good!!! Thank you!!

      ★★★★★

      Reply
      • Natalie says

        November 17, 2018 at 11:57 am

        Omg you already tried it (sorry just saw this) Wahooooo this just made my morning🤗🤗 I am thrilled to hear you loved it, thanks for the amazing feedback!

        Reply
    • Natalie says

      November 17, 2018 at 11:42 am

      Yep, I’m a dessert psychic haha! I am so happy the timing worked out so well, and I hope it is the perfect sweet treat for your dinner🤗 Let me know what you think, Iris!

      Reply
  4. Madeline Armstrong says

    November 16, 2018 at 11:55 am

    Looks so good! Could this also be made as 1 big loaf/cake instead of minis?

    Reply
    • Natalie says

      November 17, 2018 at 11:45 am

      Sure! I’d try it in a loaf pan, and you will probably need to bake an extra 5-10 minutes or so or until the center of the cake feels firm to the touch so it won’t sink after you take it out 🙂 Hope you enjoy!

      Reply
  5. Melissa says

    November 17, 2018 at 4:09 am

    Recently, I’ve been wondering if there would be a healthier version of sticky toffee pudding. Also, sticky toffee pudding is not available in stores or on the menu of eateries where I live (a crime, I know!). So this is like heavensent for me! Thanks for creating this recipe! I made it and wow! It’s so so good! 😀

    ★★★★★

    Reply
    • Natalie says

      November 17, 2018 at 11:58 am

      Right?! It’s such a delicious dessert, but very underrated and hard to find here too sadly. I hope you try and love this version, it’s definitely one of my new found holiday favorites❤️

      Reply
  6. Bethany says

    November 17, 2018 at 8:04 pm

    I made these into muffins as I didn’t have buntcake pans, they are the only vegan/gf muffins I have been able to get to rise and have the perfect texture (just like a regular muffin). Warmed and with the sauce, they are really delicious! A perk that they are naturally sweetened.

    ★★★★★

    Reply
    • Natalie says

      November 18, 2018 at 9:08 am

      Wahooooo! I am so so happy you liked them and that they rose so perfectly for you🤗 Normally I hate coconut flour, but with this combo of ingredients it works so well and makes for a surprisingly fluffy texture. Thanks for the feedback Bethany!

      Reply
  7. Maureen Cram says

    November 18, 2018 at 4:59 am

    So happy to have found this. American husband is NOT a fan of pumpkin pie so will be making this instead. Should the puddings be warmed or served at room temperature? I am making them this week to freeze ahead.

    ★★★★★

    Reply
    • Natalie says

      November 18, 2018 at 9:07 am

      I like it warm, the sauce soaks in better that way! And I am so happy you saw this recipe then, hope everyone loves them🤗

      Reply
  8. The Vegan 8 says

    November 19, 2018 at 4:49 pm

    Girl, these look INCREDIBLE. They look SO MOIST, but not like nasty mushy wet moist, haha, you know what I mean?? Definitely fitting the bill of toffee sticky pudding dense since the traditional is that to a T. Looks like you nailed it and cannot believe it’s all made with dates too….um, again, date queen strikes again! I personally just think that Medjool Dates Natural Delights should rename their company to Natalie the Date Queen because nobody does date desserts better than you, hahaha! Seriously, even that toffee pudding looks so creamy and amazing! And again, you made coconut flour look appetizing and not obviously coconut flour. Looks like another winner girl!

    Reply
    • Natalie says

      November 20, 2018 at 2:19 pm

      It’s been too long since I went ALL OUT medjool date crazy, I feel much better now lol☺️ Hahaha you are so sweet! They are just so naturally gooey and yummy, made for recipes like this. The gooeyness of dates and the dry as a desert-ness of coconut flour seem to be a good match for one another😂

      Reply
  9. Tess says

    November 21, 2018 at 11:56 pm

    DEAR LORD these look amazing! Another make-ahead question: if I don’t want to compromise the texture, how should I best do this? Bake then freeze then defrost then microwave on the day to serve? Or reheat in the oven (from defrosted or frozen)? Or make the batter ahead and try to bake at my in-laws on the day? Sorry, argh! I’ve only had terrible experiences with reheating in a textural sense so don’t want to put my culinary reputation (ha) on the line here (or all of the nice ingredients to waste). Thanks in advance for your advice and THANKS AGAIN for the recipe!!

    Reply
    • Natalie says

      November 22, 2018 at 8:59 am

      Baked goods are just never the same after freezing and reheating, especially healthier recipes like this unfortunately, but I think defrosting slowly and then reheating in the oven will be your best bet! I would recommend making the sauce the day of though. Hope it works out and happy Thanksgiving to you!

      Reply
  10. Ellen Lederman says

    November 28, 2018 at 5:04 pm

    Too bad I’m done with Downton Abbey—these would have been the perfect dessert to have while watching, but I still feel terribly British having toffee pudding (so glad you called them that—date bundt cake wouldn’t have had the same panache). I’m a chocoholic, but I don’t feel at all deprived having these—they are so flavorful I don’t miss the chocolate. Both the pudding and the sauce are wondrous. I had some dates that needed to be used up, so what a terrific way to do that—and have a healthy, unique, uber-flavorful dessert. We even bought a mini bundt cake tray for this, which I don’t regret, since this will be a frequent repeater. I normally don’t really like coconut flour, but you couldn’t taste it at all with this. This is so incredibly good!

    ★★★★★

    Reply
  11. Melina Nic says

    December 9, 2018 at 7:58 am

    Hi! Can we substitute tapioca with something else? X

    Reply
    • Natalie says

      December 9, 2018 at 11:25 am

      Corn starch would work, as would arrowroot!

      Reply
  12. Jojo says

    December 16, 2018 at 1:53 pm

    I made this on a whim because I was hankering for a dessert and you’re my go-to-gal.

    My kiddo’s first bite was followed with “Mmmm… this is amazing!”. Hubby approved too 🙂 Thanks for ANOTHER amazing recipe.

    ★★★★★

    Reply
    • Natalie says

      December 17, 2018 at 2:13 am

      Aww that makes me so happy to hear Jojo😊😊 I am thrilled that you guys all loved this one and honored to be your go-to for sweet dessert stuff!

      Reply
  13. Kristen says

    December 21, 2018 at 9:13 am

    Could these be made in a regular size bundt pan, not the mini?

    Reply
    • Natalie says

      December 21, 2018 at 4:45 pm

      Hmm haven’t tested it so not sure it will cook through properly and how long it would take. I’d recommend a muffin pan as an alternative to the mini bundt instead😊

      Reply
      • Esther says

        March 25, 2021 at 9:43 am

        How many muffins will one batch make? Wondering if I should double the recipe. Thank you,

        Reply
        • Natalie says

          March 25, 2021 at 10:20 am

          Probably about 6-8 depending on how full you fill them!

          Reply
          • Esther says

            March 25, 2021 at 10:25 am

            Thank you. Cannot wait to try it this weekend

  14. cdss says

    December 21, 2018 at 3:04 pm

    i really want to make this for xmas. looks soooooo good. what brand of cashew butter did you use ? i have artisana and it’s really thick compared to the one in your video. im afraid it won’t come out the same. any thoughts ?

    Reply
    • Natalie says

      December 21, 2018 at 4:45 pm

      I used the Trader Joe’s brand which is quite runny, maybe go with a different type of nut butter with a more similar consistency instead or thin it out with oil!

      Reply
  15. TheVeganCoast says

    December 22, 2018 at 7:58 pm

    hello, gorgeous cake! simple steps to follow and looks so good. bookmarking. 😘

    Reply
    • Natalie says

      December 23, 2018 at 2:32 am

      This one is sooooo yummy! I hope you try and love it, happy holidays💚

      Reply
  16. Anjali says

    December 22, 2018 at 11:08 pm

    This sounds fabulous. I’m on the autoimmune protocol – all ingredients except the cashew butter are compliant – is there a possible substitute?
    Thanks!

    Reply
    • Natalie says

      December 23, 2018 at 2:32 am

      I’m pretty sure the only nut/seed butter you can have is coconut, yes? You could try it with that although not sure it will work😕

      Reply
  17. Todd Kelly says

    December 29, 2018 at 6:08 pm

    I loved the intent behind this recipe it was just a little to healthy for me. Let’s say I want to cut the health factor in half by adding back in butter and eggs but keeping everything else the same how would I do that?

    Reply
    • Natalie says

      December 30, 2018 at 9:03 am

      Hmm those are two pretty big modifications, and as someone who bakes mostly vegan so rarely uses butter or eggs I can’t really advise here. You will have to experiment for yourself 🙂

      Reply
  18. Erin says

    January 9, 2019 at 3:21 pm

    To the guy above me, I just have to say, that’d require totally reworking the recipe! Like tons and tons of hours of testing. Why not just use a regular sticky toffee pudding recipe? The feature of this recipe is that it’s eggless and butterless!

    I made it as written (as muffins) and loved it! I didn’t even make the sauce. I made it again and added cinnamon and frozen berries on top of each muffin. Yummy!

    Do you have any more recipes that use this coconut flour + tapioca combination? I looked at your tapioca flour tag but it only has two recipes listed. Please make more recipes with this combination! I love your oat flour recipes but love this way more. 🙂 Thank you!

    ★★★★★

    Reply
    • Natalie says

      January 9, 2019 at 7:46 pm

      YAY!! I am so happy you liked them, and yes the cake itself is so yummy I loved them without sauce too😋 Your cinnamon + berries presentation sounds delicious, I gotta try that! I do have this one with tapioca + coconut flour combo as well: https://www.feastingonfruit.com/ice-cream-sundae-brownie-cups/ It’s a personal fave of mine, so I will definitely try to use it more soon!

      Reply
      • Erin says

        January 10, 2019 at 12:51 am

        Thanks for the link! I definitely want to try those. But they’re flourless and don’t have tapioca or coconut flour! Were you thinking of another recipe? 🙂

        Reply
        • Natalie says

          January 10, 2019 at 9:37 am

          Bahahaha!! I’m losing it😂 Yeah let’s try that again: https://www.feastingonfruit.com/coconut-flour-waffles/

          Reply
          • Erin says

            January 10, 2019 at 12:56 pm

            Oooh. I can’t wait to try those waffles! I don’t have a waffle iron. I resisted getting one for so many years because I’d eat 2 huge Belgian waffles and go into a carb-coma and be useless for the rest of the day. But now I have one in my Amazon cart. 😀 Will report back soon! Until then… I’m going to make those brownies. They look awesome!

          • Natalie says

            January 10, 2019 at 4:34 pm

            Order it! I getcha, but they are just so much better than pancakes imo with the crispy edges😋 Hope you enjoy both!

  19. Faith says

    January 16, 2019 at 3:09 pm

    Made this pudding last night and it was delicious! Everyone liked it – even those that are
    kind of picky eaters. 🙂 Thanks so much for sharing!

    ★★★★★

    Reply
    • Natalie says

      January 16, 2019 at 4:23 pm

      Woohoo!! That is always the best kind of feedback to get, I am so happy it was a success Faith 🙂

      Reply
  20. rachel says

    October 9, 2019 at 2:33 pm

    looks amazing. i need to make it ahead of time, do you think i can heat the sauce up before serving to make it deliciuos and warm?

    ★★★★★

    Reply
    • Natalie says

      October 9, 2019 at 3:29 pm

      Yes I think that’s a great idea! Hope you enjoy Rachel 🙂

      Reply
      • rachel says

        October 18, 2019 at 4:48 am

        wow thank you for this great recipe! the sauce is absolutely heaven, especially when its hot! we really enjoyed it. any ideas what else i could use this sauce for?

        ★★★★★

        Reply
        • Natalie says

          October 19, 2019 at 7:23 am

          I am so happy you liked it!! Mmm I imagine it would be amazing on top of ice cream or pancakes too😋 I mean endless possibilities really, think of it just like a caramel sauce!

          Reply
  21. Nada says

    December 16, 2019 at 6:54 am

    Hi, would this recipe work in a large bundt pan?

    Reply