Place the dates into a small bowl and cover with boiling water and add the bicarb. Allow to sit and soften for at least 20 minutes.
Place the date mixture, maple syrup, vanilla extract and ½ cup of coconut cream in a blender and purée.
Pour the purée mixture into a small saucepan and, over a medium heat, stir until bubbling.
Reduce the heat to low and add the remaining ½ cup of coconut cream and cook, stirring occasionally for 7-10 minutes, or until slightly thickened.
Remove from the heat and stir in the salt and allow to sit for 5 minutes.
Add 3/4 Cup of coconut milk and slowly warm over a low/medium heat.
Meanwhile, place the extra 3/4 Cup of coconut milk in a small bowl and whisk in the arrowroot, making sure no lumps remains.
One the saucepan mixture has warmed, increase the heat to medium/high and add the thickened milk mixture, whisking to combine.
Whisk/stir regualry as the mixture starts to thicken. The mixture will become custard like in it's consistancy. Be sure to whisk/stir the bottom of the pot to ensure that the mixture does not stick and burn. This will take 5-10 minutes.
Once thickened, allow the mixture to cool slightly.