Preheat the oven to 180c and grease the wells of an x8 mini bundt tray or a x12 deep muffin tin. Set aside.

In a medium bowl, cover the dates with the boiling water and leave to sit for 10 minutes.

In the bowl of a stand mixer, fitted with the paddle attachment, beat the dark brown sugar and vegan butter together on high speed until smooth. Add the oat milk and the vegetable oil and beat to combine (don’t worry if the mix looks split - all will be fine!)

Once the dates have soaked, blend them (along with the soaking wateto a paste with a hand blender or a high speed blender. Add the paste to the butter and sugar mixture in the stand mixer and beat to combine.

In a medium bowl, mix together the remaining pudding ingredients. Add to the batter in the stand mixture and beat gently and very briefly until just combined (don’t overwork the batter).

Fill the prepared mini bundt or muffin tins and place in the oven to bake for 20 minutes. While baking, make the sauce.

Place the cashews in the large cup of a high speed blender and cover with the boiling water. Leave to soak for a minimum of 30 minutes. Once soaked, blitz the cashews and the water together until very smooth and creamy.

In a medium saucepan, place the light brown sugar and top with 150g of the cashew cream. Place over low heat and cook for around 3 minutes or until the sugar has melted and the mixture is simmering gently - it should resemble a thick caramel (if still very runny, cook for a little longer until thick)