Add dates, boiling water and bicarb soda in a bowl and set aside for 15 minutes until dates have softened.
Once the dates are soft, strain and save the water. Finely chop up dates using a food processor.
In a bowl add the spelt flour, coconut sugar, almond butter, vanilla and chickpea flour,
Add in chopped dates and soaking water and mix until as smooth as possible alternatively you can add all the ingredients over the date mixture in the food processor and process until smooth.
Divide Pour mixture into muffin tray (I used silicon moulds) and place in the preheated oven for 25-30 minutes or until a skewer inserted comes out clean.
Serve with vegan ice cream and date syrup. You can choose to make your own date syrup by combining dates, maple syrup and almond milk in a food processor (see description for more details)
Recipe by Talida Voinea at https://talidavoinea.au/vegan-healthier-sticky-date-pudding/