Roughly chop the Pitted Dates and place them in a heat-proof bowl. Sprinkle the Baking Soda over the dates, then pour oven the warm Plant-Based Milk. Set aside for 30 minutes (note 1)
Preheat your oven on 180'C/350'F. Generously grease your Mini Bundt Pan (or your choice of small cake pan) with Coconut Oil and dust with flour. Tap the pan upside-down to remove any excess of flour (note 2)
Transfer into the bowl of your Food Processor alond with the Coconut Oil and Vanilla Extract. Process until thick and smooth (note 3). Pour into a seperate large bowl.
Sift in all the dry ingredients: Plain Flour, Almond Meal, Baking Powder, Cinnamon Powder, Nutmeg, Ginger ans Salt. Mix in all the ingredients until combined.
Pour the batter in the pans, about 3/4 of the height (they will rise a fair bit in the oven).
Bake for 15 to 20 minutes. Leave to cool down for about 10 minutes, then flip the pan to release the puddings.
Vegan Caramel Sauce
While the puddings are in the oven, start making the sauce.
Place the Brown Sugar, Coconut Cream and Salt in a small pot. Melt the sugar on low heat then increase the temperature to medium and leave to cook until thick (note 4). Remove from the heat when glossy and thick.
Serve the Sticky Date Puddings Warm with the Warm Caramel Sauce.
The Baking Soda will help break apart the Dates during this time so it is important to leave them to set for at least 30 minutes.
It is really important to grease and flour the pan you use to help releasing the cakes. As their name indicates, they are quite moist and sticky and could stick to the pan. Make sure to generously grease AND flour the pans to avoid not being able to un-mold the cakes.
I like to leave a few pieces of un-processed dates in the mix to bring some texture to the puddings. You can leave them roughly mixed or keep blitzing until fully smooth.
It will take about 20 minutes for the caramel to start to thicken, so make sure you keep an eye on it and check it does not burn.