Sticky Date Pudding with Coconut Caramel Sauce

1. Preheat oven to 180˚C
2. Place the dates, water and bi-carb soda in a large mixing bowl and stand for 5 minutes. Mash dates with a fork until combined.
3. Add the butter and eggs and whisk until combined.
4. Gently stir in the cinnamon, almond meal and coconut sugar until well combined.
5. Pour the mixture into a medium baking dish and bake for 40-45 minutes or until firm to touch.
6. To make the sauce, melt the butter and sugar in a saucepan over medium heat.
7. Add the coconut cream and vanilla, stirring constantly.
8. Continue stirring until thick and smooth, ensuring the sauce does not come to a boil, then remove from the heat.
9. Serve the pudding warm, drizzled with caramel sauce and with cream or coconut yoghurt. Enjoy!

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