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Nutrition & Training Packages

Sticky Toffee Protein Pudding

October 7, 2015

With the colder weather creeping in thought it would be a good time to post a healthy, stodgy, satisfying dessert. The best bit is this one only contains 4 ingredients so it's super easy to make! 


Based mostly around dates & sweet potato, this pudding is low in fat & packed with vitamins & fibre (& not to mention completely delicious!).


I’ve been having mine warm with protein ice cream after a roast dinner, but it also works amazingly well for breakfast with some vanilla yoghurt & Walden Farms sugar free caramel sauce. 


Serves 8:

Macros (per serving)

248kcal/ 20g protein/ 3g fat/ 36g carbs/ 3g fibre



200g oats (regular or gluten free)

500g sweet potato

160g vanilla whey protein

75g medjool dates



  1. Preheat oven to 180°C

  2. Peel, chop & boil sweet potato

  3. Remove stones from dates & leave to soak for 5-10mins in boiling water

  4. Once soaked drain dates & blend into “paste” in blender with 2tbsp of the water

  5. Once boiled drain sweet potato & mash in large mixing bowl

  6. Add oats & dates & mash together well

  7. Spread mix evenly into lined/silicone/non-stick baking tin of choice

  8. Cook in oven for 35 minutes

  9. Place on wire rack to cool



To avoid any “drying out” remove the cake from the oven whilst it is still slightly squidgy in middle (as it will continue to cook as it cools).


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