Ingredients

• 200g medjool dates, pitted
• 1/2 teaspoon bicarbonate of soda
• 2-3 tablespoon desiccated coconut
• 2 tablespoons coconut oil
• 2 tablespoons dark muscovado sugar
• 2 tablespoons gluten-free cornflour
• 1/4 teaspoons gluten-free baking powder
• 3 eggs, separated
• Greek-style yoghurt, to serve

Caramel sauce

• 100g medjool dates, pitted
• 300ml coconut cream
• 1 tablespoon dark muscovado sugar
• Pinch of salt flakes

Method

• Step 1 Preheat oven to 170C/150C fan forced. Place dates in a heatproof bowl. Add bicarb and 250ml (1 cup) boiling water. Set aside for 10-15 minutes. Grease eight 125ml (1/2 cup) ovenproof dishes with coconut oil. Dust inside with desiccated coconut. Shake off excess.
• Step 2 Using a stick blender or food processor, process softened dates until smooth. Melt the coconut oil in a saucepan over medium-low heat. Add sugar and cornflour. Cook, stirring, for 1 minute. Add date mixture and cook, stirring, for 1-2 minutes, until the mixture thickens. Stir in baking powder. Remove from the heat. Cool slightly.
• Step 3 Using electric beaters, beat egg whites in a clean, dry bowl until soft peaks form. Whisk yolks into date mixture. Fold a spoonful of egg white into the date mixture. Gently fold in remaining egg white in 2 batches, until just combined, being careful not to over-mix. Spoon mixture into prepared ramekins. Place in a large baking dish. Pour enough boiling water into the dish to come halfway up the sides of ramekins. Bake for 20 minutes or until puffed and golden.
• Step 4 For the sauce, chop dates and place in a small saucepan with coconut cream. Stir over low heat for 5 minutes. Remove from heat. Use a stick blender to blend until smooth. Return to medium-low heat. Add sugar and cook, stirring, for 5-10 minutes, until thickened and a golden caramel colour. Stir in salt.

• Step 5 Serve soufflés immediately with caramel sauce and yoghurt.