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dessert

desserts

Vegan Sticky Toffee Pudding

When Chris and I got married in 2011, we had our rehearsal dinner at his Mom’s house. We decided upon Irish inspired food, for a number of reasons. My mother in law loves Irish food, and felt confidant in making it, and we all felt like there were a number of things that could be made vegan easily. Also, Chris and I are really into Irish food as well! She made some sticky toffee pudding shortly after our event, having Irish food on her mind. It was not vegan, and I was also doing all gluten free at the time. I took note then and there, and decided I would make my own vegan version of sticky toffee pudding one day!

 

Well, today is that day! I looked at a lot of really old recipes for sticky toffee pudding as well as some more updated versions, and decided on how I would make my own. Totally free of animal products of course! This is a very easy recipe, and the moistness comes a lot from the dates, and then it is covered and soaks in an amazing creamy caramely sauce. This vegan sticky toffee pudding is one of the best things I have ever eaten. I topped mine with some coconut whip, while the pudding was still warm. Holy crap!

This total perfection is great for a wintery party, or really anytime. The recipe makes 6 individual desserts, which I think is great for a dinner party. These can also be made ahead of time and rewarmed in the oven. The sauce can be rewarmed and then poured over the top as well. Before serving, you poke small holes in the bottom of the pudding and then pour some of the sauce over each and let them absorb the sauce for a few minutes. Then once you flip it out onto a plate, you use the remaining sauce to pour over the top. 

So, if you want to make them the day before, you can always hold off on the sauce until everything is rewarmed and then you can poke the holes and let it absorb the sauce, just so they don’t get too mushy. So, I suppose my point is this would be a great make ahead dessert for when you have a lot more to do! Consequently, this amazing dessert is easy, something a little different, and will impress everyone! I swear! I hope you enjoy! Have fun kids!

Tools I used:
HIC 6-ounce Porcelain Souffle 3.5-inch Set of 6
Fox Run Bamboo Skewers, Set of 100

Vegan Sticky Toffee Pudding
Serves 6
Sticky moist date pudding soaked in a rich and creamy caramel sauce!
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Prep Time
20 min
Cook Time
30 min
Total Time
1 hr
Prep Time
20 min
Cook Time
30 min
Total Time
1 hr
Pudding
  1. 15 Dates, chopped
  2. 1 C. Hot coffee
  3. 1 1/2 C. All purpose flour
  4. 2 tsp. Baking powder
  5. 1 tsp. Salt
  6. 1 tsp. Baking soda
  7. 6 Tbsp. Vegan butter, I used Earth Balance
  8. 3/4 C. Brown sugar
  9. 4 Tbsp. Flax meal
  10. 6 Tbsp. Water
  11. 1 tsp. Vanilla
Sauce
  1. 1/2 C. Vegan butter
  2. 1 C. Brown sugar
  3. 3/4 C. Coconut cream, I used Trader Joe's
Instructions
  1. Preheat oven to 325 degrees.
  2. In a small bowl, place the chopped dates and hot coffee, stir and let soak for 15 minutes.
  3. In a medium bowl, sift together the flour, baking powder and salt. Set aside.
  4. In a large mixing bowl, beat together the vegan butter and brown sugar.
  5. Make flax eggs, by mixing the flax meal and water in a small bowl, let sit for a minute to thicken. Add to the vegan butter and sugar mixture, along with the vanilla and beat together until fully combined.
  6. Add the baking soda to the coffee and date mixture and let sit for another minute.
  7. Start adding the dry ingredients and the date/coffee mixture to the large bowl with the wet ingredients. Alternate the dry mixture and date mixture until everything is fully combined.
  8. Spray 6 ramekins with non stick spray, then dust with flour. Place onto a baking sheet and fill 3/4 of the way full with the pudding mixture.
  9. Bake at 325 for 25-30 minutes, until a toothpick comes out clean.
  10. While the pudding is baking, make the sauce. Combine all the sauce ingredients in a medium sauce pan, stir and bring to a boil. Reduce heat and simmer for about 5 minutes until it thickens a bit. Turn the heat off, and let sit until the pudding is ready.
  11. Once the pudding is done, poke holes in the pudding with a long skewer, so it goes all the way through. Make sure there are holes all over. Pour about 3 Tbsp. of sauce over each of the puddings. Let sit for 5-10 minutes.
  12. Flip out onto a plate and top with more sauce!
  13. Serve with ice cream or whip!
Notes
  1. If you want to make one large pudding, that will work just fine. Just make in a baking dish that is your choice of size.
Rabbit and Wolves https://www.rabbitandwolves.com/

breakfast/ desserts

Vegan Orange Pistachio Baked Donuts

 

There is a donut shop in Atlanta called Revolution Doughnuts, if you get the chance, go there. They have some vegan donuts and some non vegan donuts, but there are plenty of vegan ones to choose from and I have never been disappointed. They are all amazing, they have a yeast donut that is topped with orange and pistachio, and it is an amazing combination. Last time I had it, I was very inspired by how orange and pistachio taste together. I was thinking I would make my own take on this, and make it a baked donut, and fill it will pistachios processed into a flour. Add orange zest into the batter and then top it with an orange glaze. Oh, and some more chopped pistachios on top!

Is pistachio flour a thing? I don’t know, but it definitely is now! It was so beautiful to create and even more beautiful to eat! It gives the dough such good flavor and texture, I may have eaten more than my fair share of these babies. I made little ones, but you can make whatever size you want. I love baby donuts, it makes me feel better about eating like 10 of them, I’m all like “this has to only be like one donut, right?” 

I have been considering doing this flavor combination for a while, but I thought winter was the best time to do it. When I think of pistachios and oranges, those flavors and scents make me think of cold weather. So, I thought now was a good time! They are perfect in every way. Really quick to make, baked not fried, and ready to party in your mouth. 

Also, sorry for all the recipes that require a food processor, but I often forget not everyone has one, because they are magic. If you are vegan, or just trying to eat healthier, get yo’ self a food processor, you can use it for so many things. Including maybe continuing to process the pistachios into butter? I dunno? Maybe? It sounds pretty good, and I might go give it a try!

Okay, kids, have fun! Make these donuts, enjoy January! See you soon, and I hope you enjoy! As always, if you have any questions or feedback, I would love to hear it!

Vegan Orange Pistachio Donuts
Serves 12
Pistachios and orange on the inside and out!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1/3 C. Pistachios,deshelled(processed into a flour)
  2. 1 C. All purpose flour
  3. 1/3 C. Sugar
  4. 1 tsp. Baking powder
  5. 1/2 tsp. Baking soda
  6. 1 tsp. Salt
  7. 2 Tbsp. Vegan butter,melted
  8. 2 Tbsp. Flax meal
  9. 3 Tbsp. Water
  10. 1/3 C. Almond milk
  11. 1 tsp. Vanilla
  12. 2 tsp. Orange zest
Glaze
  1. 2 C. Powdered sugar
  2. 2 Tbsp. Orange juice
  3. Extra chopped pistachios for topping(optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. In a food processor, process the pistachios to a flour consistency, it will take a few minutes.
  3. Pour the 1/3 C. of pistachio "flour" into a medium sized mixing bowl, add the all purpose flour, sugar, baking powder, baking soda and salt. Stir to combine.
  4. Make a flax egg by mixing the flax meal and water together and let sit for a minute to thicken.
  5. Add melted vegan butter, flax egg, almond milk, vanilla and orange zest, to the dry ingredients and stir until fully combined.
  6. Spray your donut pan with non stick spray and fill your donut pan with batter.
  7. Bake at 350 for 6-8 minutes for mini and 10-15 minutes for large.
  8. While the donuts cool, make the glaze, whisk together the powdered sugar and juice.
  9. When the donuts have cooled completely, dip into glaze and top with chopped pistachios.
  10. Enjoy!
Notes
  1. Make sure you don't over process the pistachios, it will turn into nut butter, but process enough so it is a pretty fine consistency.
  2. I like to use a piping bag to fill the donut pan cavities.
  3. I like to use the juice from the oranges you zest for the glaze, fresh juice is the best!
Rabbit and Wolves https://www.rabbitandwolves.com/