I wanted to make a baked yoghurt that wasn’t just yoghurt with fruit on top, and coffee and dates turned out to be such a good combination. The dates are soaked in strong coffee before being blended into the yoghurt, so the coffee and date flavours are mixed throughout rather than just added as a topping.
There’s no added sugar here. The Medjool dates give the yoghurt enough sweetness, while the coffee keeps it from becoming too sweet. A little cinnamon and vanilla round it out, and the chopped date and walnuts on top give it some texture against the smooth baked yoghurt.
It’s also very easy to put together. Everything is blended in the same jug, divided between two ramekins and baked until just set. I like having it slightly warm, when the yoghurt is still soft and creamy.
