Well Made by Kiley

Preheat the oven to 350F. Grease 2 (14oz) or 4 (8oz) ramekins w/ butter. Set aside.

Cakes: In a small bowl, combine the dates, butter & baking soda. Pour the hot almondmilk on top & stir. Let sit for 10 mins, or until the dates have softened.

In a bowl, whisk together the flour, cinnamon, pumpkin pie spice & salt.

Once the dates have softened, pour the mixture into a blender or use an immersion blender; blend until a paste forms.

In a large bowl, combine the date paste, sweet potato purée, brown sugar & vanilla. Whisk.

Add the dry ingredients to the wet; fold until just combined. Divide the batter among the ramekins.

8oz ramekins: bake at 350F for 28-35 mins.

14oz ramekins: bake at 350F for 33-40 mins.

Sweet Potato Toffee Sauce: In a small pot over medium heat, combine all of the ingredients except for vanilla. Bring to a simmer for 5 mins, until slightly thickened. Remove from heat & whisk in the vanilla.

Remove cakes from the oven. Turn your oven onto the broil setting.

Use a skewer or fork to poke holes all over the cakes, then pour some of the sauce over each so it soaks into the cakes. Place back into the oven and broil for 1-2 mins, until just bubbling on top.

Remove & serve warm dairy free vanilla ice cream, sweet potato toffee sauce & flaky sea salt.

Enjoy!