1

Place the dates in a bowl, cover with boiling water and allow to sit for 5-10 minutes to soften. Preheat the oven to 350℉ and grease either a deep 9” baking dish or 6 mini bundt or cake pans.

2

In a large bowl, whisk together the oat flour, almond flour, baking powder, baking soda, cinnamon, ginger, kosher salt and 1 1/4 cup of coconut sugar.

3

Once the dates are softened, add them to a blender or food processor along with 1/2 cup of the soaking water. Add in 3 tablespoons coconut oil and eggs, then blend until completely smooth. Add the mixture to the dry mix and stir to combine.

4

Pour the batter into the prepared dish or dishes and place in the preheated oven to bake at 25-35 minutes until just firm to the touch.

5

While it bakes, make the toffee sauce: In a small saucepan over medium heat, melt the remaining 3 tablespoons of coconut oil, along with the coconut cream, remaining 4 tablespoons of coconut sugar and 1/4 teaspoon of kosher salt. Whisk continuously until the mixture gently bubbles and together to form a smooth sauce, about 5-7 minutes. Remove from the heat.

6

Allow the pudding to cool for 5-10 minutes before serving. To serve, divide between dishes and top with the toffee sauce.