Start by soaking the dates in warm water for at least 2-4 hours to soften (if you have a high-speed blender, you can skip this step).

Preheat your oven to 180 C / 350 F / gas mark 4 and lightly grease an 8-inch baking pan with some coconut oil or line with parchment paper.

To a blender, add the almond milk, dates, coconut oil, coconut sugar, vanilla and mashed banana and blend until smooth - the mixture should look like a thick caramel sauce. Transfer to a medium-sized bowl using a spatula to scrape the sides of the blender.

In another medium-sized bowl, combine the flour, baking soda, cinnamon and pinch of salt, whisking together until well-mixed.

Add in the flour mixture to the wet mixture a little at a time, using a whisk to mix until everything is well-incorporated and there are no large lumps - careful not to over mix!

Fold in your chopped walnuts using a small spatula

Transfer the mixture into your cake pan and bake for 25-30 minutes until a toothpick or knife inserted into the middle comes out clean

Allow to cool before pouring on the sauce and toppings

While the cake is baking, prepare your salted caramel sauce. To a medium pot, add in the coconut milk, coconut sugar, vanilla and sea salt, whisking well to combine.

Bring to the boil on high heat, then lower to low-medium heat, allowing it to simmer for 12-15 minutes until thickened. Be sure to stir frequently and keep a close eye to ensure it doesn't overflow as it can boil over very easily.