1. Preheat oven to 350 degrees F. Grease your mini bundt pans (8) or an 8"- 9" square pan and set aside.

2. In a small saucepan over medium-high heat, add water and dates and boil for about 5 min or until dates begin to turn to mush and fall apart. 

3. Transfer date mix to a bowl and add baking soda and stir.

4. Add butter and sugar to the bowl of a standmixer, or use hand mixer to blend butter and sugar on medium-high speed until they are light and fluffy.

5. Add eggs one at a time, mixing after each until well incorporated. Add vanilla and mix well.

6. In a separate bowl, combine flour, baking powder and salt and stir. Then gradually add the dry ingredients into butter mixture until they are well combined.

7. Stir in date mixture until it is evenly distributed in the cake batter. Pour the batter until it is half way up to the top of each bundt pan. If using a cake pan you can pour it 2/3 of the way to the top. 

8. Place mini bundt pans onto a baking sheet and bake for 20 min. If you use 8"-9" pan you may need an additional 10 min.
   

Chocolate Tahini Glaze

1. Pour all ingredients into a bowl and stir to combine. If you would like the glaze thinner use 4 T water. If you'd like it thicker add 2 T water and add as needed. Also, if you prefer less sweetness use only 2 T maple syrup and add more as desired.