Preheat the oven to 350 degrees F and lightly grease a 12-cup muffin tin or ramekins.
Place pitted dates in a food processor, pour boiling water over and soak 5 minutes.
Cream butter and brown sugar until smooth.
Add eggs one at a time, beating well after each.
Mix in molasses and vanilla extract.
Sift flour, baking powder, baking soda, and salt, then gently stir into batter.
Pulse date mixture until smooth then fold into batter carefully.
Spoon batter into prepared muffin tin.
Bake 18-20 minutes or until a toothpick comes out clean.
For square pan, bake 22-25 minutes, avoid overbaking.
Make toffee sauce by combining heavy cream, butter, brown sugar, and salt in saucepan.
Cook over low heat, stirring until sugar dissolves and sauce thickens.
Remove from heat and stir in vanilla extract.
Serve cakes with flat side up, topped with warm toffee sauce and walnuts if desired.
Store cakes and sauce separately refrigerated up to five days.