If I could, I would celebrate Autumn 12 months out of the year. Autumn kickstarts the holiday season with birthdays, Halloween, Thanksgiving…it’s the coziest time of the year. Besides the general good vibes of fall we also get better food and fashion. 

I love summer but salads and smoothies every day aren’t my cup of tea. I prefer oatmeal, soups, hot chocolate – basically all the things that make you hold a bowl up to your face and smile really wide. Everything just makes sense in Autumn. My favorite way to ring in the new season is by trying out new fall recipes. I’ve experimented a lot already, but I’ve just made my favorite one so far! 

Earlier this year I went to The Four Horseman for this first time, and it was an exceptional experience. What was the most memorable part of my meal, you ask?  The dessert. Their sticky toffee pudding has lived rent free in my mind since I had it about 4 months ago. 

I’m a self-proclaimed chocolate loyalist. I shy away from desserts that don’t include any chocolate. But I’ve been more exploratory lately and I realized how life-changing chocolate-free deserts can be. For example, there are lemon bars, key lime pie, strawberry shortcakes, and of course sticky toffee pudding. Naturally, I had to recreate it because dining at The Four Horseman every day is not very realistic, even if I wish it were. The challenge was making this decadent dessert fit my “strict” (but easy for me) diet, which is dairy free, egg free, gluten free, and refined sugar free. 

I know, I know…that’s a lot of “frees”. But after my internet deep dives, recipe testing, and tweaking, I did it. I created my new favorite fall dessert, and as a bonus, it’s high in protein.

Sticky Toffee Pudding 

Serves: 6
Suggested baking dish: small loaf pan (8×4 inch)

“The Pudding” 

4 Medjool Dates (Pitted)

¼ tsp Baking Soda

½ cup water

2/3 cup soy milk

1 tsp vanilla extract

3 tbsp coconut oil

1/3 coconut sugar

1 tbsp maple syrup

½ cup oat flour

¼ protein powder

1 flax egg

½ tsp cinnamon

¼ tsp salt

3 tbsp plant based Greek style yogurt (unsweetened)

“The Sticky Caramel Sauce”

2 tbsp Almond Butter

1 tbsp Cashew Milk

2 tbsp Maple Syrup

¼ tsp salt

1. Preheat the oven to 350°F.
2. Soften the dates: In a small saucepan, combine the chopped dates, baking soda and water. Let that simmer over a low heat for about 5 minutes, stirring occasionally. Once it is softened remove from heat and mash with a fork. Then let it cool while you prepare the batter.
3. Make the batter: Cream together the coconut oil and coconut sugar. Then add the vanilla extract, soy milk, flax egg, Greek yogurt, and maple syrup. Once that is combine add the date mixture. In another bowl, mix together the oat flour, protein powder, baking powder, cinnamon and salt. Once mixed slowly add the dry mis into the wet until completely combined. The batter should be slightly thick, not too watery. If it is thin add a tablespoon more of oat flour, but if it is thick add a tablespoon two of soy milk. Once ready pour into your baking dish.
4. Bake it: Pour finished mix into your baking dish. Bake in the oven for 25 to 30 minutes. If you want it to be gooier you can underbake it. 
5. Make the Sauce: While the cake is baking mix all the caramel sauce ingredients into a bowl and mix until you reach your desired consistency. You can add more or less milk as desired. 
6. Serve: Let it cool (if you can wait). Then serve warm with your caramel sauce.

I hope you enjoy my version of sticky toffee pudding! It’s warm and cozy and the prefect way to ring in the season! Serves well with ice cream (I make a great banana ice cream) or with an episode of Gilmore Girls.