Combine flour, flaxseed, coconut flour, sea salt, in a large bowl and whisk together until and set aside.
To a food processor, add the cinnamon, vanilla, maple extract, and sweet potato and dates to the processor and process until pretty smooth.
Add the wet ingredients to the dry ingredients and mix until smooth with a sturdy spoon (wooden works well) and well incorporated (the batter will be stiff, so you might want to use your stand mixer if you have one). Stir in the chopped dates. Set aside while you make the caramel.
Combine all ingredients in a food processor and process until smooth (adding the water to thin if necessary).
Spoon 1 Tbsp caramel into the bottom of 6 jumbo sized foil muffin tins (reserving the rest for the sauce), then spoon the batter over it, smoothing the tops of them so that they are flat and place the tins on a lined dehydrator sheet.
Cover them with tented foil, and dehydrate for 8-10 hours until they are more set, but still soft in the middle.
When ready to serve, whisk additional maple syrup into the caramel mixture until it is runny enough to run down the sides of the puddings when spooned over. Spoon the caramel sauce over the puddings and enjoy!