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Start by preparing the date paste. Chop the pitted dates and add them to a medium bowl with the boiling water. Soak for 20-30 minutes. Set aside.
In a small bowl, whisk together the vanilla almondmilk and apple cider vinegar. Allow to sit for 5 minutes (this will act as buttermilk).
Preheat the oven to 320F. Grease and line an 8x8" baking pan with parchment paper.
Make the batter. In a medium bowl, whisk together the dry ingredients. Set aside.
Once the dates have softened, add the mixture (with the water) to a blender. Blend until mostly smooth, and then stir in the vanilla. Set aside.
In a large bowl, cream together the butter and sugars until light and fluffy.
Add in the yogurt, and whisk.
Alternate between adding the buttermilk and dry ingredients, whisking in between each.
Use a spatula to fold in the date paste.
Transfer the batter to the baking pan. Bake at 320F for 40-45 mins, until a toothpick inserted into the middle comes out with moist crumbs.
Make the toffee sauce. Add all of the ingredients to a saucepan and bring to a simmer. Turn the temperature down and continue to simmer until thickened (~2-3 mins).
Use a fork to poke holes all over the surface of the pudding. Pour half of the toffee sauce on top, and then allow to cool for 30 minutes.
Slice and serve the pudding warm and a scoop of DR vanilla ice cream and toffee sauce.