Prepare date sauce first:

1. In a medium saucepan, heat dates plus 1/3 cup filtered water on the stove until it boils.
2. Reduce heat and cook the dates for 10-12 minutes until soft.
3. Remove from heat and let cool for 5 minutes and save 1/4 cup of date water. Place the cooked dates, plus 1/4 cup of the reserved water in a food processor and blend until smooth.
4. Add in coconut cream, vanilla, and sea salt and blend again until creamy. Set aside for a moment.
5. Heat a medium saute pan with the vegan butter and spoon about 1/2 cup of the sauce into the pan to cook on medium-low heat.
6. Brown the sauce for about 2-3 minutes then remove heat and set aside to begin making the pudding.

Butterscotch Pudding:

1. In a medium sauce pan, add in coconut cream, vanilla extract, vegan butter, and salted date caramel sauce that’s been cooked with vegan butter, and heat it just before it boils. 
2. Reduce to a simmer, and sift in arrowroot powder.
3. Using a whisk, stir the coconut milk mixture continuously until it begins to thicken. The consistency should be like soupy yogurt.
4. Remove from heat and spoon into a large bowl. 
5. Refrigerate for 4-5 hours, or overnight (preferable).
6. To serve, scoop into jars or bowls and top with remaining salted caramel sauce, coconut cream, and chocolate chips!