High Protein Vegan Sticky Toffee Pudding
Of all my recipes, this high protein vegan sticky toffee pudding is the most delicious way to get in your daily protein. Naturally sweetened with dates and drizzled with a healthy caramel sauce, this sticky toffee date pudding is moist, perfectly sweet, and unlike any baked oats you’ve had before! It packs 28g of protein and is sure to be your new favourite high protein breakfast or post-workout meal.
PROTEIN PACKED VEGAN RECIPES
CHOCOLATE RASPBERRY VEGAN PROTEIN COOKIE
Why You’ll Love This Vegan Sticky Toffee Date Pudding
Protein Powerhouse – This high-protein sticky toffee date pudding does more than satisfy your sweet tooth; it also fuels your body. Thanks to the frosted cinnamon roll protein powder and rolled oats, each serving packs a whopping 28 grams of protein.
A Healthy Take on Classic – With protein powder replacing eggs, dates bringing in natural sweetness in place of added sugars, and rolled oats instead of plain flour, this is a healthy take on the classic sticky toffee pudding.
Great for Meal Prep – This Medjool Date Sticky Toffee Pudding recipe is perfect for meal prep. Just multiply the ingredients, depending on how big a batch you want to make, and bake the pudding in a large dish instead of individual ramekins. Once baked, portion the pudding into individual servings and store in the refrigerator.
Super Satiating – Since this vegan sticky toffee pudding is made with whole foods it is packed with fibre and will leave you feeling full and satiated for hours, unlike most sticky toffee pudding. The additional protein also helps with satiety!
How to Make Vegan Sticky Toffee Date Pudding
Prepare the Dates
Cover your dates in boiling water for 5 minutes to soften.
Blend the Ingredients
Strain the water. Add the dates, rolled oats, frosted cinnamon roll protein powder, coconut yogurt, cinnamon, soy milk, vanilla, baking powder, and baking soda to a blender and blend until smooth.
Bake the Pudding
Transfer the blended mixture to a greased ramekin and bake at 350°F for 35 minutes.
Make the Caramel Glaze
Make your caramel glaze by mixing almond butter, soy milk, maple syrup, and salt in a small bowl.
Serve Sticky Toffee Date Pudding
Drizzle the caramel glaze over the baked sticky toffee date pudding and serve!
Meal Prep It!
One of the best things about this High-Protein Sticky Toffee Date Pudding is how easy it is to scale up for meal prep. Whether you’re looking to prepare a week’s worth of protein-packed breakfasts or have a healthy on-the-go snack ready to grab before rushing out, you can make it ahead of time. Multiply the ingredients according to your desired servings, bake in a large dish, portion out into individual containers, pour the caramel drizzle on, and then store in the fridge for up to 5 days.
Recipe Tips for Vegan Sticky Toffee Pudding
Don’t Over-blend the Batter: If you blend the batter for too long, the protein powder can make your sticky toffee pudding cake tough, dense, and gummy.
Soften the Dates: Soaking the dates in boiling water for 5 minutes softens them, making them easier to blend and ensuring a smoother pudding texture. If your dates are dry, you may need to soak them longer.
Grease Your Ramekin: To prevent the pudding from sticking, ensure your ramekin is well-greased. You can use non-stick spray or coconut oil.
Customize Your Protein Powder: While the recipe calls for frosted cinnamon roll protein powder, you can experiment with other flavors. Use vanilla protein powder or unflavored protein powder, to suit your preferences and use what you have on hand.
Make it Soy-free: Substitute soy milk with other plant-based milk, such as almond, oat, or cashew milk.
Make Ahead: This protein sticky date pudding is an excellent make-ahead recipe. It keeps well in the fridge or even on the countertop. Let the pudding come to room temperature before storing. Without the caramel glaze, it can be kept in an airtight container in a refrigerator or countertop for up to 2 days. Make the caramel glaze just before serving.
More Vegan Recipes You’ll Love
PB & J AIR FRYER PROTEIN COOKIE
CHOCOLATE CHURRO HIGH PROTEIN FRENCH TOAST BITES
HIGH PROTEIN EDIBLE DOUBLE CHOCOLATE COOKIE DOUGH
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High Protein Vegan Sticky Toffee Pudding
Ingredients
For the Sticky Toffee Pudding
- 3 medjool dates
- ½ cup rolled oats
- 20 g frosted cinnamon roll protein from Vedge Nutrition or vanilla protein
- 3 tbsp coconut yogurt
- ½ tsp cinnamon
- ⅓ cup soy milk
- ½ tsp vanilla
- ⅛ tsp baking powder
- ⅛ tsp baking soda
For the Caramel Glaze
- 1 tbsp almond butter
- ¾ tsp soy milk
- 1 tsp maple syrup
- Pinch of salt
Instructions
- First, cover your dates in boiling water for 5 minutes to soften.
- Strain the water, then add the dates to a blender with the rest of your ingredients.
- Transfer to a greased ramekin, then bake at 350f for 35 minutes.
- In the meantime, make your caramel glaze by mixing the caramel glaze ingredients in a small bowl.
- Once finished baking, drizzle the caramel glaze over baked sticky toffee date pudding and serve!