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