For the hazelnut and date sauce

  • 100g dates
  • 20g hazelnuts
  • 125ml hazelnut milk

For the chocolate and banana cakes

  • 100g sunflower spread, plus extra for greasing
  • 100g dark chocolate, suitable for vegans, broken into pieces
  • 150g caster sugar
  • 2 medium bananas, broken into pieces
  • ½ tsp vanilla extract
  • 75g self-raising flour


  1. 1

    Soak the dates and hazelnuts in boiling water for 30 minutes. Drain, tip into a food processor, add the hazelnut milk and whizz until smooth. Pass through a sieve into a bowl and set aside.

  2. 2

    Meanwhile, preheat the oven to 200°C/gas mark 6. Grease four 200ml ramekins with the sunflower spread and line their bases with baking paper.

  3. 3

    Melt the chocolate and the spread in a small saucepan over a low heat, then pour into a food processor.

  4. 4

    Add the caster sugar, bananas, vanilla extract and self-raising flour to the food processor and whizz well to combine. Divide the mixture between the four ramekins and bake in the oven for 15 minutes.

  5. 5

    Run a small knife around the edges of each ramekin, then tip each one on to a small plate. Pour over the sauce and serve immediately.

Nutritional Details

Each serving provides
  • Energy 2495kj 596kcal 30%
  • Fat 24.4g 35%
  • Saturates 8.4g 42%
  • Sugars 71.8g 80%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 1327kj/317kcal

Each serving provides

86.8g carbohydrate 2.9g fibre 5.9g protein

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