In a small saucepan, combine brown sugar and salt. Turn heat to medium and continually stir over heat for one minute. Slowly add coconut milk and stir until combined. Bring to a boil, stirring occasionally. Once a boil, reduce heat to low and simmer for 15 minutes until thickened. Refrigerate for at least two hours to thicken further.

In a small saucepan, combine water and chopped dates and bring to boil. Once at boil, add ¼ tsp of the baking soda and stir well to combine. Remove from heat and set aside.

In a small bowl whisk 2 tbsps milled flaxseed and 6 tbsps water together to make flax “eggs” and set aside.

In a medium bowl, whisk together flour and remaining ¾ tsp baking soda.

In a large bowl, cream butter, sugar, and vanilla with an electric mixer. Add half the flax “eggs”, once combined add remaining flax “eggs”, and beat until smooth. With mixer on low speed, add 1/3 of the dry ingredients, then 1/3 of the Silk Almond Beverage, alternating until mixed.

Stir in date mixture.

Spread the batter in a casserole slow cooker. Place a clean cloth over the pudding before putting lid on. This keeps the cake from too wet. Cook on low for 2.5 to 3 hours.

When done, keep warm for up to two hours.

Scoop and drizzle with caramel sauce before serving. Enjoy.