Gluten-Free, Dairy-Free, Serves 4

• 3/4 cup Vegan butter
• 2 eggs
• 1 cup brown coconut sugar
• 3/4 cup walnuts chopped
• 1 tsp pure vanilla
• 1/3 cup almond flour
• 1 cup coconut flour
• 1/2 cup cocoa powder
• 1 1/2 tsp baking powder
• 3/4 cup dried figs chopped
• 1 cup coconut milk full-fat
• 3/4 cup dried dates pitted chopped

Sauce:

• 1 1/4 cup vegan butter
• 2 cups brown coconut sugar
• 1 1/2 cups coconut cream

Directions:

Soak dates and figs in coconut milk until soft. Into a large bowl, add softened butter, sugar, eggs, and vanilla. Beat together all the ingredients are well combined. Once combined, add the flour, baking powder, cocoa, milk fig mixture, and nuts. Beat until the batter is well combined and glossy. Spoon the batter into a cupcake pan that is pretreated with the non-stick option of choice. Preheat the oven to 350 degrees F. Bake until a toothpick comes out clean (around 40-45 minutes). For the sauce, place the sugar and melted butter in a saucepan and cook over medium heat stirring constantly. Let the mixture bubble for 2-3 minutes before adding the cream. Cook for an additional 5-10 minutes or until the sauce is thick. Remove from heat and let thicken off heat. When ready to eat top the cake with sauce and enjoy.