There’s something magical about digging into a warm, sticky vegan slow cooker toffee date pudding that just melts all your worries away. This British classic has been my go-to dessert for years – ever since my first disastrous attempt at baking (we don’t talk about the charcoal incident). What I love most is how the slow cooker transforms simple ingredients into this rich, caramel-kissed wonder with almost no effort. Just toss everything in, let it work its magic, and boom – you’ve got a dessert that’ll have everyone begging for seconds. The dates become impossibly soft and sweet, while that homemade toffee sauce? Absolute perfection dripping over every slice.
Why You’ll Love This Vegan Slow Cooker Toffee Date Pudding
Trust me, this isn’t just another dessert recipe—it’s a game-changer. Here’s why it’ll become your new favorite:
- Set it and forget it magic: The slow cooker does all the work! No babysitting the oven or worrying about dry edges. Just mix, pour, and let that wonderful appliance turn your kitchen into a bakery while you relax.
- Rich, sticky perfection: That golden toffee sauce soaking into the soft date sponge? It’s like a warm hug for your taste buds. The dates caramelize beautifully, creating deep molasses-like flavors that’ll make you forget it’s vegan.
- Crowd-pleaser extraordinaire: I’ve served this to hardcore carnivores who didn’t even notice it was plant-based. It’s the dessert that bridges all dietary divides—perfect for holiday dinners or casual get-togethers.
- No fancy ingredients needed: Everything comes from regular pantry staples (yes, even the vegan butter—I’ll show you easy swaps). No hunting for obscure vegan products or breaking the bank.
The best part? That moment when you lift the slow cooker lid and get hit with that incredible caramel aroma. Pure bliss.
Ingredients for Vegan Slow Cooker Toffee Date Pudding
Here’s everything you’ll need to create this sticky, dreamy dessert. I promise it’s simpler than it looks – just a handful of basic ingredients working together to make something extraordinary!
- For the pudding:
- 1 cup chopped Medjool dates (about 10-12 dates, pits removed)
- 1 cup boiling water (just off the kettle)
- 1 tsp baking soda
- 1/4 cup vegan butter, softened (I use Earth Balance but any plant-based butter works)
- 1/2 cup packed dark brown sugar (light brown works too, but dark gives richer flavor)
- 1 tsp pure vanilla extract
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- For the toffee sauce:
- 1/2 cup packed dark brown sugar
- 1/4 cup vegan butter
- 1/2 cup full-fat coconut milk (the canned kind, shaken well)
Ingredient Notes & Substitutions
Don’t stress if you’re missing something – here are my tested swaps and tips:
Dates: Medjools are my top pick for their natural caramel flavor and soft texture, but regular dates work too (just soak them longer). In a pinch, you can use 3/4 cup date paste, but reduce the boiling water to 1/2 cup.
Vegan butter: Any plant-based stick butter works best for creaming. If you only have the spreadable kind in tubs, chill it first – it tends to be softer. Coconut oil can sub in a 1:1 ratio, but the texture changes slightly.
Coconut milk: That thick, creamy part at the top of the can is gold for the sauce. If you’re dairy-free but not vegan, almond milk works with 1 tbsp cornstarch to thicken. For nut-free, oat milk is my second choice.
Brown sugar: Dark gives that deep molasses kick, but light brown sugar won’t ruin anything. In emergencies, white sugar + 1 tbsp molasses per cup makes a decent substitute.
Pro tip: Always pack your brown sugar firmly into the measuring cup – none of this loose, fluffy stuff. We want maximum caramel flavor!
Equipment You’ll Need
One of the best things about this recipe? You probably already have everything you need in your kitchen! Here’s what I grab before getting started:
- 4-6 quart slow cooker (mine’s an ancient hand-me-down that still works like a charm)
- Blender or food processor (for turning those soaked dates into silky paste – a fork works in a pinch if you don’t mind some texture)
- Medium mixing bowl (I always use my favorite chipped ceramic one – sentimental value!)
- Small saucepan (for that glorious toffee sauce – nonstick makes cleanup easier)
- Measuring cups and spoons
- Rubber spatula (to scrape every last bit of batter into the slow cooker – waste not!)
- Skewer or toothpick (for testing doneness – I’ve been known to use a clean knitting needle in emergencies)
That’s it! No fancy stand mixers or specialty pans required. Just good old basic tools that get the job done beautifully.
How to Make Vegan Slow Cooker Toffee Date Pudding
Alright, let’s get to the fun part! Making this pudding is easier than you think, and I’ll walk you through each step. Just follow along, and before you know it, your kitchen will smell like a British bakery. Promise!
Step 1: Prepare the Date Mixture
First things first – let’s wake up those dates! Chop your Medjools (don’t forget to remove the pits!) and toss them into a heatproof bowl. Pour boiling water over them and sprinkle in that baking soda. Here’s my little secret: the baking soda helps break down the dates, making them extra soft and sticky. Let this mixture sit for a full 10 minutes – I usually set a timer because I always get distracted. You’ll know it’s ready when the dates look plump and the water turns syrupy.
Step 2: Cream Butter and Sugar
While the dates are soaking, grab your mixing bowl and let’s make magic happen. Cream together the vegan butter and brown sugar until it’s light and fluffy – about 2-3 minutes with a hand mixer or a vigorous 4 minutes by hand (great arm workout!). The mixture should look like wet sand when it’s perfect. Now stir in the vanilla – that’s the little flavor boost that makes everything sing.
Step 3: Combine Wet and Dry Ingredients
Time to bring everything together! Blend your soaked dates (water and all) into a smooth paste – I use my immersion blender right in the bowl because fewer dishes are always better. Add this glorious date goo to your creamed butter mixture and stir well. In another bowl, whisk together your dry ingredients (flour, baking powder, salt) – no need to sift unless you’re feeling fancy. Now gently fold the dry mix into the wet ingredients until just combined – a few lumps are totally fine. Overmixing is the enemy of fluffy pudding!
Step 4: Slow Cook the Pudding
Here’s where the slow cooker works its magic. Grease your crock well – I use a light coating of coconut oil. Pour in your batter (it’ll be thick but pourable) and smooth the top. Pop on the lid and cook on high for 2-2.5 hours. Start checking at 2 hours – the pudding is done when a skewer comes out with just a few moist crumbs. Remember, slow cookers vary, so yours might need a bit more or less time. The top should look set and slightly cracked when ready.
Step 5: Make the Toffee Sauce
While the pudding finishes, let’s make that showstopping sauce. In a small saucepan over medium heat, melt together the butter, brown sugar, and coconut milk. Stir constantly until it comes to a gentle boil, then reduce heat and let it bubble for 3-4 minutes until thickened slightly. It’ll continue thickening as it cools, so don’t worry if it seems thin at first. Pro tip: Make extra sauce – you’ll want to drown your pudding in it!
Tips for Perfect Vegan Slow Cooker Toffee Date Pudding
After making this recipe more times than I can count (okay fine, my family might be addicted), I’ve learned all the little tricks that take it from good to “oh-my-god-can-I-have-the-last-bite” amazing. Here are my battle-tested secrets:
Timing is everything: Slow cookers can be sneaky – what takes 2 hours in mine might need 3 in yours. Start checking at the 2-hour mark by inserting a skewer near the center. You want it to come out with a few moist crumbs, not completely clean (that means it’s overdone). If the top still looks wet, give it another 15 minutes and check again.
The sauce thickness test: That toffee sauce can go from perfect to pudding cement in seconds! To test, dip a spoon in and run your finger through it – the line should hold its shape but still look glossy. Too thin? Cook another minute. Too thick? Add a splash of coconut milk and whisk like crazy.
Rest before serving: I know it’s tempting to dive right in, but letting the pudding sit for 10 minutes after cooking makes it easier to slice. Those extra minutes allow the crumb to set and let the sauce soak in properly. Trust me, it’s worth the wait!
Date prep matters: If your dates are on the drier side, soak them in hot water for 15 minutes instead of 10 before blending. And always remove the pits completely – I once missed one and let’s just say my blender wasn’t happy!
Serving Suggestions
Now for the best part – eating this glorious pudding! Here’s how I love to serve it to make it extra special:
First, always serve it warm – that’s when the toffee sauce really shines. I like to spoon generous amounts of extra sauce over each slice (heated for 10 seconds if it’s thickened too much). The way it cascades down the sides is pure dessert poetry!
For the ultimate treat, add a scoop of vegan vanilla ice cream on top. The hot-cold contrast is magical, and watching the ice cream melt into the sauce is half the fun. My favorite dairy-free brands are So Delicious or Oatly for this.
If you want something lighter, fresh berries cut through the richness beautifully. Raspberries are my go-to – their tartness balances the sweetness perfectly. A sprig of mint adds fancy points if you’re serving guests.
For breakfast (yes, dessert for breakfast is totally acceptable in my house), I’ll sometimes drizzle leftover pudding with almond butter and sliced bananas. Don’t judge – it’s basically a fruit and nut bowl with bonus cake!
The simplest way? Just grab a spoon and dig right into the slow cooker. We’ve all been there, no shame in my pudding game.
Storage & Reheating Instructions
Now, I know what you’re thinking – “Like there’s ever any leftovers of this pudding in my house!” But just in case you miraculously have some to save (or you’re smart and made a double batch here’s how to keep it tasting fresh and fabulous.
First, let that pudding cool completely before storing – about an hour on the counter. Then wrap it tight in plastic or pop it into an airtight container. The toffee sauce gets its own separate container (this prevents the pudding from getting soggy). It’ll keep beautifully in the fridge for up to 3 days – though in my experience, it never lasts that long!
For reheating, you’ve got options:
- Microwave magic: My lazy-day go-to! Slice off a portion, drizzle with cold sauce, and nuke for 30-45 seconds until just warm. The sauce will melt into perfect gooeyness.
- Oven revival: Fancy method for when company’s coming. Wrap the whole pudding in foil with a tablespoon of water, and warm at 325°F for 10-15 minutes. Heat the sauce separately in a pan.
- Slow cooker encore: Got the whole pudding left? Pop it back in the slow cooker on low for 30 minutes with a splash of water in the bottom. It’ll taste freshly baked!
Pro tip: Always warm the sauce separately and add it just before serving – it makes all the difference! And if your pudding seems dry (though with all that toffee, how could it?), a quick drizzle of warmed plant milk brings it right back to life.
Nutritional Information
Okay, let’s get real for a second – we all know this isn’t health food, but hey, everything in moderation, right? Here’s the nutritional breakdown per serving (that’s 1/6th of the pudding with sauce – though who are we kidding, servings may vary based on willpower!). These are estimates since ingredients can vary:
- Calories: 320 (totally worth every single one)
- Total Fat: 12g (8g saturated from that dreamy coconut milk)
- Cholesterol: 0mg (plant-based win!)
- Sodium: 300mg
- Total Carbohydrates: 55g
- Fiber: 3g (thank you, dates!)
- Sugars: 45g (it is called toffee pudding after all)
- Protein: 3g
Important note: These numbers can change based on your exact ingredients. Using coconut sugar instead of brown? That’ll tweak the numbers. Different vegan butter brand? Yep, that too. I once calculated it with almond milk instead of coconut and saved about 40 calories per serving – but lost some of that luscious creaminess, so… priorities!
If you’re watching sugar, you can reduce the sauce amount (but why would you?) or use half dates/half applesauce in the pudding. But let’s be honest – this is dessert, not a salad. Enjoy every sticky, sweet bite guilt-free!
Frequently Asked Questions
Over the years, I’ve gotten all sorts of questions about this beloved vegan slow cooker toffee date pudding. Here are the ones that pop up most often – along with my tried-and-true answers from countless kitchen experiments!
Can I Make This Pudding Without a Slow Cooker?
Absolutely! While the slow cooker gives that magical “set it and forget it” ease, you can bake this in a regular oven. Pour the batter into a greased 8-inch square baking dish and bake at 350°F for 35-45 minutes. The top should spring back when lightly touched. Pro tip: Place a pan of hot water on the rack below to create steam and keep it extra moist – just like the slow cooker version!
What’s the Best Type of Dates to Use?
Medjool dates are hands-down my favorite – they’re like nature’s caramel with their soft, sticky texture and rich flavor. If you can’t find Medjools, regular Deglet Noor dates work too (just soak them 5 minutes longer). Whatever you do, avoid the pre-chopped dates coated in flour – they’re too dry. Fresh, plump dates straight from the package are worth hunting for!
How Do I Store Leftover Toffee Sauce?
That luscious sauce keeps beautifully in the fridge for up to 2 weeks (if it lasts that long!). Store it in a mason jar or airtight container – the glass helps you see when it separates (totally normal). Just give it a good stir or quick reheat to bring it back to silky perfection. You can even freeze it in ice cube trays for instant single servings! I always make extra because it’s amazing on pancakes, oatmeal, or straight off a spoon at midnight…
Nothing makes me happier than seeing your versions of this vegan slow cooker toffee date pudding! Did your family go crazy for it like mine does? Snap a photo of that glorious sticky mess and tag me – I want to see your pudding masterpiece in all its saucy glory!
Tried any fun twists? Maybe you added chopped walnuts or swapped in maple syrup? I’d love to hear about your creative experiments in the comments below. Your tips might just become someone else’s new favorite variation!
And if you loved this recipe (or have questions if something didn’t go quite right), drop me a quick rating. Those little stars help more dessert lovers find this recipe so they can experience slow cooker magic too. Now go enjoy that pudding – you’ve earned every delicious bite!
Print50 Irresistible Vegan Slow Cooker Toffee Date Pudding Recipe
A rich and moist vegan sticky toffee pudding made in a slow cooker. This dessert combines sweet dates, caramel-like toffee sauce, and a fluffy sponge for a comforting treat.
- Prep Time: 15 mins
- Cook Time: 2.5 hours
- Total Time: 2 hours 45 mins
- Yield: 6 servings 1x
- Category: Dessert
- Method: Slow Cooker
- Cuisine: British
- Diet: Vegan
Ingredients
- 1 cup chopped dates
- 1 cup boiling water
- 1 tsp baking soda
- 1/4 cup vegan butter
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- For the toffee sauce: 1/2 cup brown sugar, 1/4 cup vegan butter, 1/2 cup coconut milk
Instructions
- Soak dates in boiling water with baking soda for 10 minutes.
- Cream vegan butter and sugar, then mix in vanilla.
- Blend soaked dates into a paste and add to the butter mixture.
- Sift flour, baking powder, and salt, then fold into the wet ingredients.
- Pour batter into a greased slow cooker.
- Cook on high for 2-3 hours or until a skewer comes out clean.
- For the sauce, melt butter, sugar, and coconut milk in a pan until thickened.
- Pour sauce over the pudding before serving.
Notes
- Use Medjool dates for the best texture.
- Check pudding after 2 hours to avoid overcooking.
- Serve warm with extra sauce or vegan ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 45g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
