Mini Sticky Toffee Puds

Method

Sauce
Whisk all the ingredients together in a small saucepan and let them come to a very gentle simmer over medium / low heat until the sugar dissolves, this will take about 2 minutes.

Puddings
Preheat the oven to 180 C / 160 fan and grease 8 pudding molds with coconut oil or vegan butter. (we used size W8.5 x H 4cm)

Finely chop the dates, put in a bowl and cover with boiling water. Set aside. In a small bowl, combine the almond drink and apple cider vinegar to make a vegan buttermilk. Set aside for 10 minutes.
In a medium mixing bowl, combine the plain flour, almond flour, baking powder, baking soda, salt and spices.
In another large bowl, whisk together the coconut sugar, melted vegan butter, maple and vanilla extract. Whisk in the vegan buttermilk until combined.
Add the dry ingredients to the wet, folding with a spatula until you have a smooth batter. Drain and mash the dates (if you can blend the dates in a processor to make them extra smooth) then add to the mix. Fold the dates through the batter until smooth.

Evenly distribute the mixture between the pudding molds and bake in the middle of the oven for 20 minutes until a toothpick inserted into the middle comes out clean. Allow to cool. Turn onto a plate and drizzle with sauce and an additional dollop of coconut milk yog.