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Line a 1L baking tin & pre heat oven to 170°C
Add the dates and bicarbonate of soda to a bowl and cover with boiling water. Set aside for 10- 15 minutes to soften.
In a large bowl, combine the self-raising flour, baking powder, coconut sugar and cinnamon.
In a separate bowl, whisk together the melted butter, eggs, honey and vanilla.
Drain the dates well, then mash them with a fork until soft and mostly smooth.
Add the wet ingredients to the dry ingredients and gently mix until just combined. Fold through the mashed dates, followed by approximately ¼ cup of the salted caramel sauce.
Line your loaf tin with baking paper. Pour a generous layer of salted caramel sauce into the base - enough to completely cover it. Pour the batter over the caramel and gently smooth the top.
Bake for approximately 45 minutes, or until golden and a skewer inserted into the centre comes out clean.
Allow to cool slightly before carefully flipping the loaf onto a plate or cooling rack, with the caramel layer facing upwards. If your loaf has risen unevenly, simply trim the top before flipping.
Finish with an extra drizzle of salted caramel and plentyyyyy of flaky sea salt!!