Print

Vegan Sticky Toffee Biscoff: 5 Reasons You’ll Love This Treat

Vegan Sticky Toffee Biscoff
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Divine Vegan Sticky Toffee Biscoff Pudding You’ll Crave

Ingredients

Scale
  • 200 grams pitted and chopped dates
  • 300 ml dairy-free milk
  • 1 teaspoon bicarbonate of baking soda
  • 150 grams smooth Biscoff spread
  • 200 grams flour
  • 50 ml oil
  • 100 grams brown or coconut sugar
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 pinch salt
  • 1 tablespoon vegan butter or oil (to grease)
  • 200 ml dairy-free cream
  • 50 grams sugar
  • 30 grams cornflour (cornstarch)
  • 1 teaspoon vanilla extract
  • gold lustre powder
  • gold leaf
  • Biscoff cookies

Instructions

  1. In a medium saucepan, combine the pitted and chopped dates, dairy-free milk, and bicarbonate of baking soda. Bring to a boil over medium heat, stirring occasionally for about 5 minutes until the dates soften. Remove from heat and stir in the smooth Biscoff spread until incorporated. Set aside to cool slightly.
  2. Preheat your oven to 170°C (Gas Mark 3) while greasing a 2-liter pudding mold with vegan butter or oil.
  3. In a large mixing bowl, combine the cooled date mixture with flour, oil, brown or coconut sugar, baking powder, cinnamon, and a pinch of salt. Mix until the batter is smooth and well-combined.
  4. Pour the pudding mixture into the greased mold. Cover tightly with aluminum foil and place it in the preheated oven. Bake for approximately 1 hour and 30 minutes, or until a skewer inserted into the center comes out clean.
  5. Once baked, let the pudding cool in the mold for about 10 minutes. Invert the mold onto a wire rack and allow it to cool completely.
  6. For the Biscoff custard, whisk together dairy-free milk, sugar, and cornflour in a saucepan over medium heat until smooth. Heat while stirring constantly until thickened, then stir in Biscoff spread for flavor.
  7. In a separate saucepan, combine dairy-free cream and sugar for the butterscotch sauce. Simmer over low heat, stirring occasionally until thickened, about 6-8 minutes. Remove from heat.
  8. To serve, slice the cooled pudding and place a slice on each plate. Drizzle with warm butterscotch sauce and top with Biscoff custard. Decorate with gold lustre powder or crushed Biscoff cookies.

Notes

  • This pudding is best served warm.
  • Store leftovers in an airtight container in the fridge.
  • Reheat the butterscotch sauce gently before serving.

Nutrition

Find it online: https://sarecipe.com/vegan-sticky-toffee-biscoff/