In a saucepan, combine 2 cups of chopped Medjool dates with enough water to cover them. Bring to a simmer over medium heat and cook for about 5 minutes until soft. Mash until smooth and creamy.

Preheat your oven to 350°F (175°C). Grease an 8-inch square baking dish with unsalted butter or non-stick spray.

In a large bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of dark brown sugar using an electric mixer until light and fluffy. Add 2 eggs one at a time, mixing well after each. Gradually incorporate 1 cup of all-purpose flour and 1 teaspoon of baking powder, followed by the mashed date mixture.

Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for approximately 35 minutes until golden brown.

While the pudding bakes, prepare the toffee sauce by combining 1 cup of heavy cream, 1 cup of dark brown sugar, 1/4 cup of unsalted butter, and 1 teaspoon of vanilla extract in a saucepan. Stir over low heat until the sugar dissolves and it thickens, about 5-7 minutes.

After baking, allow the pudding to cool for 5 minutes. Cut into squares and serve warm, drizzling generously with the toffee sauce.