Gluten-free vegan sticky toffee pudding - George Eats

Ingredients

• 250 g regular pitted dates
• 1 teaspoon baking soda
• 250 ml (1 cup)* boiling water
• 140 g fine white rice flour
• 75 g tapioca flour
• 5g (1 teaspoon) baking powder
• pinch of salt
• 100 g light brown sugar
• 100 g vegan butter (melted (I used Nuttelex Buttery))
• 100 g vegan butter (salted or unsalted)
• 150 g light brown sugar
• 125 ml (1/2 cup)* vegan milk of choice (I used Not Milk)
• 1 teaspoon vanilla bean paste or extract