Toffee Nut Cake

Place 16 pitted dates with 2 cups of milk on the heat and let them boil for 10 minutes.

Blend the dates with the milk until a smooth, caramel-like mixture forms.

Set the date mixture aside to cool slightly.

Mash 2 ripe bananas well in a large bowl.

Add the cooled date mixture to the bananas and mix well.

Add 1½ cups oats, 1 cup oat flour, and ½ cup coconut flour to the mixture

Add 2 teaspoons vanilla, 1 teaspoon cinnamon, 1 teaspoon baking powder, and ¾ cup yogurt, then mix until fully combined.

Pour the cake batter into a greased or parchment-lined baking pan.

Preheat the oven to 180°C (350°F).

Bake the cake for 20–25 minutes until cooked through.

Mix 1 cup nut butter, ⅓ cup maple syrup, 1 tablespoon tahini, ½ cup milk, and 1 teaspoon vanilla to prepare the toffee sauce.

Poke holes in the hot cake, pour the toffee sauce over it, and let it sit for 30 minutes before serving