Vegan Sticky Toffee Pudding Bites

Ingredients

• 200 g Pitted Dates
• 1 cup Boiling Water
• 1 tsp Baking Soda
• 1 cup All-Purpose Flour (Gluten-Free)
• 1/2 cup Sugar
• 1/4 cup Vegetable Oil
• 1 tsp Vanilla Extract
• 1/4 cup Vegan Butter
• 1/2 cup Brown Sugar
• 1/2 cup Plant-Based Cream

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 180°C (about 175°C). Lightly oil a mini muffin tin with a small amount of the 1/4 cup Vegetable Oil.
2. 2In a medium bowl, combine the 200 g Pitted Dates and 1 cup Boiling Water. Stir in the 1 tsp Baking Soda and let the mixture sit undisturbed for 5 minutes to soften.
3. 3In a separate large bowl, whisk together the 1 cup All-Purpose Flour (Gluten-Free) and 1/2 cup Sugar until well combined.
4. 4Add the date mixture, the remaining 1/4 cup Vegetable Oil, and 1 tsp Vanilla Extract to the dry ingredients. Stir gently with a spoon or spatula until the batter is just combined and smooth.
5. 5Carefully pour the batter into the prepared mini muffin tin, filling each cup approximately 3/4 full. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a pudding bite comes out clean.
6. 6While the pudding bites are baking, prepare the toffee sauce: In a small saucepan, melt the 1/4 cup Vegan Butter over medium heat. Add the 1/2 cup Brown Sugar and 1/2 cup Plant-Based Cream, then bring the mixture to a gentle simmer, stirring constantly, for about 5 minutes until the sauce thickens slightly.
7. 7Allow the baked pudding bites to cool in the muffin tin for at least 5 minutes before carefully removing them. Drizzle generously with the warm toffee sauce before serving.

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