Preheat the oven to 160°c/325°F/Gas mark 3.
Put the just-boiled water and dates in a saucepan over a medium heat, and simmer for 4 minutes. Whizz the dates and liquid in the food processor for 2 minutes, then add the eggs and oil/butter and blitz again. Gently fold in the spelt flour, baking powder, bicarbonate of soda, salt and spices until fully combined.
Grease a 900g loaf tin with coconut oil or butter and spoon the mixture in. Place a bit of tin foil over the top of the dish. Pop it in the oven for 35 minutes. For the last 5–10 minutes take the foil off so the top gets a good roasting.
For the toffee sauce, put the coconut sugar and water in a saucepan over medium heat. Stir until the sugar has dissolved and leave to bubble for 2 minutes.
Pour in the coconut milk and pinch of salt and stir well. Once mixed, pour the sauce into a jar and leave to cool and thicken slightly.
Once the sticky toffee pudding has cooled, pour the toffee sauce over and serve with yogurt or ice cream.