Paleo Sticky Toffee Pudding
ROLL CALL. Who’s here and how are you feeling? I’m feeling a little nostalgic, very responsible, always slightly mischievous, and like I’m dancing on a knife’s edge between grumpy and giddy. Christmas is later this week, New Years Eve the week after, and a monstrous deadline looming over it all. It will be here and past before we know it! I’m a firm believe that the more we focus on how quickly it all goes by, the more quickly it all goes by. Now, because I’d like to stretch out my days by just a few more hours, I’m going into these next couple weeks with a “the holidays are FINALLY here …gosh they last forever” kind of attitude. If enough of us assume this mantra, maybe we can slow the spin? #helpwanted
One way I’ve decided to slow the spin is to take a moment to reflect on the year past. Holy moly, we squeezed a lot in. Austin and I planned a wedding (the almost fun part), got married (the best part), and converted one of our guest rooms into a real-deal home kitchen studio. Gus turned 3, our marriage turned 0, my blog turned 5, and I turned 29. I launched a podcast, took the terrifying plunge of opening my own online nutrition program (which was a smash hit), and then decided that my “smash hit” program could be even better (details will be announced in February – sign up for updates HERE). I signed a game-changing contract that has me cooking live I’ve never cooked before (announcement coming soon, promise), gave up on “no-poo” hair-care, and earned my first podium-stand at a CrossFit competition.
I don’t like to compare years because it almost feels a little like comparing children …right? So, instead of saying “2015 was awesome but I know 2016 will be even better,” I will say that I already love them both, equally. Each and every year has me reeling with big lessons, thirsty for life, laughing, crying, giddy, grumpy, full, and hungry. I go into 2016 a married woman, a woman who started calling herself a “business owner,” and a woman who’s still (above all) jazzed about making you (my loyal tribe) proud.
This is the 2nd to last recipe I’ll post here on the blog this year and it’s one of my most favorites. I’m a sucker for any dessert that combines textures, temperatures, and flavors. So, this Sticky Toffee Pudding was like pure dessert nirvana for lil’ ol’ me. The cake is fluffy, the toffee sauce is buttery/warm, and the whipped cream is cool and refreshing. If you’d like to mix up your Christmas or NYE dinner party dessert scheme (away from cookies and pie), I highly recommend you give this one a go! It’s actually really easy to make and a guaranteed crowd-pleaser.
Sticky Toffee Pudding
Yield: 9-12 servings
Total Time: 35 minutes
- 1 ½ cups cashew flour
- ½ cup arrowroot
- ½ cup coconut sugar
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 2 eggs, beaten
- ¼ cup melted butter, ghee, or EVCO
- ¼ cup full-fat coconut milk
- 1 teaspoon vanilla
- 2 teaspoons apple cider vinegar
Toffee Sauce Ingredients
- ½ cup butter, ghee, or EVCO
- 1 cup full-fat coconut cream (the thick part of a can)
- ½ cup honey
- 2 teaspoons vanilla
Coconut Whipped Cream (with a sugar-free option)
Total Time: 10 minutes; Yield: ~1 cup
- 1 can’s-worth of coconut milk solids, chilled
- 1 tablespoon honey (omit for Low-Carb, AI, and 21-DSD)
- ½ teaspoon vanilla
- Whisk the dry ingredients together until they’re evenly incorporated.
- In a separate bowl, whisk the eggs, melted butter, coconut milk, vanilla, and vinegar together until evenly combined. Add the dry ingredients to the large and stir together with a wooden spoon to combine.
- In a 9x9” baking pan or small casserole dish lined with parchment paper, pour the cake batter.
- Bake at 350 degrees Fahrenheit for 22-25 minutes, or until a toothpick comes out clean.
- To make the sauce, combine all the ingredients together in a medium-sized sauce pot. Whisk together and bring to a simmer (it will almost double in volume as it cooks). Let it simmer like this for 5 minutes then remove from heat and let cool.
- Serve warm slices of cake with a generous drizzle of the sauce and a dollop of Coconut Whipped Cream.
Coconut Whipped Cream
- Combine all the ingredients in a chilled mixing bowl and turn stand mixer on medium/high for 5 minutes, or until stiff peaks form.
- Store refrigerated until ready to serve.
Whipped Cream Tips
- Place your mixing bowl and whisks in the freezer at least 30 minutes before you plan to make the whipped cream – this will help the texture set more quickly.
- The whipped cream keeps really well as a leftover, so feel free to make in advance!
- Cashew flour is simple to make! Just add about 1 ¾ cups (should equal roughly 1 ½ cups ground) unsalted cashews to your food processor and blend until a powder forms.