Pre heat oven to 180°C or 350°F fan forced.
In a dry mixer bowl, add 130 g or 4.6 oz of the almonds and mill for 9 sec/speed 9/MC on or until finely milled. Set aside.
Add remaining almonds and mill for 9 sec/speed 9/MC on or until finely milled. Set aside with the other almond meal.
Without washing the bowl, add the dates and chop for 10 sec/speed 5/MC on.
Add 150 g or 5.3 oz water and cook for 5 min/100°C or 212°F/speed 1/MC on.
Add bicarb soda and mix for 5 sec/speed 3/MC on. Let it sit while you lightly grease either a 12 portion muffin tray or standard cake tin.
Add ingredients to date mixture in this order: almond meal. olive oil, eggs, vanilla, baking powder and salt and mix for 10 sec/speed 5/MC on.
Spoon mixture evenly in to prepared dish and bake for 25 mins or until golden brown and a tooth pick comes out clean. This may take longer if you are baking it in a cake tin.
When the puddings are cooked, remove them from the oven and in a clean mixer bowl, add caramel sauce ingredients and cook for 8 min/70°C or 160°F/speed 4/MC on.
Serve puddings warm with caramel sauce poured over.