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Ingredients
1 servings
For the date paste:
For the sponge:

0.75date paste

30gfull-fat yogurt

15mlunsweetened almond milk

20gsweetener
0 calorie

25gself-raising flour
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¼ tspbaking soda
For the caramel sauce:
Instructions
Step 1
Pre-heat oven to 180°C (356°F).
Step 2
Place the dates in a small bowl and add the boiling water and baking soda. Mix well to coat the dates then mash until a paste forms. Set aside.
Step 3
In a medium bowl, mix together the yogurt, 3/4 of the date paste, the milk and the 0 calorie brown sugar until well combined. Fold in the flour and baking soda and whisk again to combine.
Step 4
Transfer the batter to a 9cm ramekin dish and bake for 15-20 minutes or until a toothpick inserted into the center comes out clean or with very few crumbs. Allow to cool in the ramekin for a few minutes.
Step 5
Make the sauce by mixing together the remaining date paste, yogurt and sweetener until well combined.
Step 6
Transfer the sponge to a dessert plate, top with the sauce and enjoy!
Notes
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