For the Date Pudding Cake:

• 2 ½ cups pitted fresh dates, chopped
• 1 ½ cups boiling water
• 1 ½ t baking soda
• ½ cup coconut oil
• 1 cup coconut sugar
• 3 eggs
• 1 ¼ cup almond flour
• ¾ cup tapioca flour
• ¼ cup coconut flour

For the Toffee Sauce:

• 1 ½ cups coconut sugar
• 1 cup coconut cream
• ¼ cup grass-fed butter
• 1 t vanilla extract

• Preheat oven to 350°F. Lightly grease a 9-inch square pan and line with baking paper.
• Place dates and baking soda in a heatproof bowl. Pour over boiling water and let stand uncovered for 20 minutes or until the dates are tender.
• In a separate large bowl, mix almond flour, tapioca flour and coconut flour until combined.
• In a blender, add the date mixture, coconut sugar and coconut oil. Blend until well combined. Add eggs and flour mix to the blender; blend until combined.
• Pour the mixture into the prepared cake pan. Bake for 45-50 minutes or until a toothpick inserted in the middle comes out clean. Let cool in pan for about 10 minutes, then carefully flip onto a wire rack.
• To make the toffee sauce, place coconut sugar and coconut cream in a saucepan over medium heat. Stir until the sugar is dissolved. Bring to boil, then reduce the heat and simmer for 12-13 minutes, until thickened slightly.
• Remove from heat and mix in grass-fed butter and vanilla extract. Serve warm or at room temperature with the sticky date pudding cake.