1. Preheat oven to 350°F.
2. Pour boiling water over the dates and soak for at least ten minutes.
3. Combine flour, sucanat, baking soda and cinnamon in a large mixing bowl and stir.
4. In a second mixing bowl, add nut milk and vinegar then whisk vigorously.
5. When frothy, add applesauce and aquafaba and stir.
6. Drain dates and fold them into the bowl along with the walnuts. Add extra dairy-free milk if the batter appears dry.
7. Pour nut bread mixture into a 9×5 inch baking pan.
8. Bake until an inserted toothpick comes out clean, about 35 to 40 minutes.

Notes: Aquafaba is the liquid that most people discard from canned beans (aqua = water, faba = bean). If using canned chickpeas, drain and collect the bean liquid and proceed with the recipe. One can yields ~3/4 cup (or 9 tablespoons) aquafaba.