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
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.