Place the chopped dates in a bowl and cover with boiling water.

Stir in the baking soda and let it sit for 10 minutes until the dates are soft.

Puree the mixture into a smooth paste using a blender or food processor.

Preheat your oven to 350°F (175°C).

Grease an 8-inch square baking dish or a similar-sized pan.

In a large bowl, whisk together the flour, light brown sugar, baking powder, baking soda, and salt.

In another bowl, mix the dairy-free yogurt, melted coconut oil, vanilla extract, and date paste until smooth.

Add the wet ingredients to the dry ingredients, mixing until just combined.

Fold in the crunchy peanut butter.

Pour the batter into the prepared baking dish and spread it evenly.

Bake for 30-35 minutes, or until the top is set and a toothpick inserted into the center comes out clean.

Allow the pudding to cool in the pan for 10 minutes.

While the pudding is baking, make the toffee peanut sauce.

In a saucepan, combine the light brown sugar, dairy-free butter, and coconut milk.

Heat over medium heat, stirring constantly until the mixture comes to a boil.

Reduce heat and simmer for 2-3 minutes, stirring occasionally until slightly thickened.

Remove from heat and stir in the crunchy peanut butter and vanilla extract until smooth.

Pour the warm toffee peanut sauce over the baked pudding, allowing it to soak through the sponge.

Serve warm with dairy-free ice cream or custard.