Directions

1Preheat oven to 160C fan forced Grease loaf pan with Nuttelex and set aside.

2Place chopped dates, water & coconut milk in a saucepan on medium heat & stir occasionally as it simmers until dates are soft. Once dates are softened remove pan from heat. Then stir though the bicarbonate of soda and set aside to cool.

3In a bowl mix the Nuttelex, sugar and vanilla and beat until creamy with electric mixer. Add cooled dates in the coconut milk to the creamy mixture and then gently fold through the flour with a spatula until combined. Pour the mixture into the prepared greased loaf pan and bake for 25 minutes. Check with a skewer - if it comes out clean, it's ready.

4To make the Toffee Sauce place the Nuttelex, coconut cream and brown sugar in a small saucepan and bring to a boil, then simmer for 5 minutes until sugar has dissolved and a toffee caramel mixture has formed. Next add in the 8 halved Medjool dates into the sauce to soak for a bit.

5Use a skewer to poke holes through the top of the loaf and then pour half the caramel sauce over the loaf. Allow the sauce to be absorbed and then flip the loaf onto a platter.

6Next arrange the soaked caramel dates on the top of the loaf. When ready to serve, pour the rest of the caramel sauce on top of the loaf or pour directly onto each individual serving.

7Tip: This dessert is gorgeous with vegan ice-cream either solid or melted like a cream over the top.