What you need:
- 1 cup almond butter
- 3/4 cup peanut butter
- 2 large, ripened, mashed bananas
- 2 Tbsp coconut oil
- 4 Tbsp instant coffee granules
- 1-2 tsp pure vanilla extract
- 1/2 cup raw cacao powder
- 4 tsp baking powder
- 1/4 tsp pink Himalayan salt
- OPTIONAL: 1/4 cup maple syrup
Preheat oven to 325 degrees F. Simply mix all the above in a bowl and beat with a hand mixer until everything is well combined. The batter will be thick, and very sticky. This is totally OK and will make for a nice gooey, puffy, sticky toffee pudding! I recommend using a cast iron skillet, as this is the perfect container for making a dessert like sticky toffee pudding. It doesn’t scratch or stick, and prevents the oven from sucking out all the pudding’s moisture. (My skillet is medium sized, but I have been pining after the mini versions as to make them for desert for when we have guests!) Simply bake for 15 minutes and enjoy immediately or keep for a day (no refrigeration necessary!). Enjoy ~
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