Pre heat oven to 180C / 350F and line either individual ramekins or a loaf tin at the base, and then butter or coconut oil smeared round the sides.
Soak the dates and chia seeds with the water and bicarb soda for 5 minutes.
Blitz butter, coconut oil, rice or maple syrup and all the date / chia / water mixture either in a mixing bowl for 20-30 seconds, a food processor until well combined or a thermomix on speed 6, 10 seconds.
Then add eggs, vanilla, flours and baking powder and further process until well combined.
Finally fold in the few little bits of chopped date for some treasured surprise chunks in the final pudding!
Pour into loaf tin or ramekins and bake for 25-50minutes depending on vessel size – muffin tins / ramekins will take far less time than a whole loaf tin. Check to see if the skewer comes clean. If it does. You’re done.
Take out and run a knife around sides and turn over loaf / individual puddings onto cooling tray. Time to make the sauce!
Put the butter, coconut cream and syrups into wide frying pan – Better than a saucepan for a nice, thick sauce result.
Simmer and bubble lightly on medium heat for about 5-7 minutes until a little thickened.
Thermomix note: you can cook your fudge sauce by putting the 4 ingredients in and cooking on speed 4, 7 minutes, varoma temp. I just like being able to see my caramel forming and take it off at the moment I like. Up to you and how much other stuff you’re trying to get done.
To serve, cut slices, or serve individual puddings on plate and drizzle syrup over the top. Serve with whole yoghurt, creme fraiche, double cream or coconut cream on top and enjoy!