Here we go, THE STICKY TOFFEE SAUCE (of Dreams)!  Inspired by a little toffee coloured dog that we adopted on retreat… Selina, the retreat chef, dear friend and culinary inspiration surprised us with Sticky Toffee Pudding as all we spoke of was, Toffee, Toffee, Toffee.

Selina says: “Making this sauce was most satisfactory, some cooking processes still always amaze me. It’s wonderful when the sugar slowly caramelises while the coconut melts, making beautiful swirls as it formed!” Me and Kitty could not agree more 🙂


2/3 cup coconut sugar

1 cup coconut cream

1 teaspoon vanilla extract

1/2 cup coconut oil •


Put all the ingredients in to the pan in this order.

Ssimmer on a low heat without stirring until all the ingredients melt and swirl together.

When the sauce starts bubbling, cook for a further five minutes until slightly reduced and thickened.

Kitty and I recommend making a quick batch of cacao and tahini cookies and smother your warm toffee sauce on them, or any leftover cake from the day before, drench it in the sauce and get it eaten! Kitty had a few saved slices of an Autumnal apple cake by Otto Lenghi…

Kitty and I filmed this in her kitchen and you can find all of this on FB and our community page on our website.


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