Preheat your oven to 350F and prepare a 12-cup muffin tin or ramekins by greasing them lightly. Place pitted dates in a food processor with boiling water and let them sit for 5 minutes. While the dates soak, cream together softened butter and light brown sugar. Beat in eggs one by one, then add molasses and vanilla extract. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pulse the date mixture until mostly smooth, then stir in baking soda. Add the date mixture to the batter and gently fold it in, being careful not to overmix. Spoon the batter into the prepared muffin tin or ramekins and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. While the cakes bake, prepare the toffee sauce by combining heavy cream, butter, brown sugar, and a pinch of salt in a saucepan. Heat over low, stirring until the sugar dissolves and the sauce thickens slightly, about 7-10 minutes. Remove from heat and stir in vanilla extract. Serve the pudding cakes warm, drizzled generously with the toffee sauce and garnished with walnuts, if desired. Store any leftovers separately in an airtight container in the refrigerator for up to five days.