Preheat oven to 325°F. Add 2 cups of paleo baking mix to a large bowl along with ¼ teaspoon salt and ½ teaspoon baking soda. Mix well and set aside.

Place chopped dates in a pot with 1 cup of water over medium heat until the mixture starts to boil, turn heat down to a simmer, and cook for 5 minutes until the mixture gets very soft and jammy. Remove from heat and add 1/2 teaspoon of baking soda to the date mixture and beat with hand mixer until very smooth.

In a separate bowl, use a hand mixer to beat 3 eggs, ½ cup coconut sugar, and 2 teaspoons of vanilla on high for about 5 minutes and add ½ cup ghee and beat for another 30 seconds. Add the flour mixture to the egg mixture and beat for 1 minute until everything is fully incorporated. Fold in the date mixture and stir until just combined.

Schmear a little bit of ghee inside of a mini bundt cake or muffin tin, sprinkle over a bit of paleo flour mix, and fill the tins almost to the top with batter.

Bake for 30-33 minutes or until a toothpick comes out clean and allow to cool.

To make the caramel sauce, add the coconut milk to a small pot along with ½ cup coconut sugar, ½ teaspoon salt, and bring to boil. Immediately turn the heat down to a gentle simmer for 40-50 minutes while stirring occasionally with a wooden spoon. The sauce will reduce and turn deep caramel color. The sauce will thicken once it cools down, so don’t worry if it looks a bit loose. Remove from the heat and stir in 1 teaspoon of vanilla extract, set aside to cool.

Let the pudding rest in the tin for about 15 minutes and then pop them out. Drizzle caramel sauce all over just before serving. Enjoy!