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Plant Based or Vegetarian
Always Gluten Free
All Natural Ingredients
toffee pudding.jpg
toffee pudding.jpg


Prep - 5 Minutes
Cook - 25 Minutes
1 Servings


You can cook a batch of this delicious sauce and have it at hand for a few days running! Perfect for whipping up this sticky toffee protein cake over and over!


    For the sauce

  • 200ml full fat coconut milk
  • 70g coconut sugar
  • ½ - 1 tsp sea salt
  • For the pudding

  • 2 tbsp of the caramel/toffee sauce
  • 20g buckwheat flour
  • 10g Pulsin Cacao Maca Supershake Blend
  • 1 tsp milled flaxseed
  • 125ml unsweetened oat milk
  • ½ tsp of baking powder
  • Dash of cinnamon


  • Place all of the sauce ingredients into a pot, bring to the boil and whisk together. Leave to simmer for 20 minutes, whisking frequently. It will thicken more as it cools. Transfer to a clean glass jug or jar
  • Whisk together all pudding ingredients in a bowl. Grease a deep microwave safe ramekin with coconut oil. Add pudding mixture to the ramekin and cook on high for 2 minutes; cooking times will vary depending on your microwave!
  • Serve in the ramekin or allow to cool for a couple of minutes before tipping out and topping with ½ - 1 tbsp or desired amount of that caramel/toffee sauce! A sprinkling of chopped pecans comes highly recommended!

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Peachy Palate

I’m Shel but some people call me “Peachy”...I’m the food loving, fitness fanatic, blogger behind Peachy Palate, a website which is now my hub for all the paleo, keto and grain free recipes I create, hoping to inspire people to think outside the box, eating whole foods that truly nourish.


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