Sticky Toffee Pudding Yoghurt Bowl by Zero Guilt By Hela

Ingredients

• 200g (3/4 cup) greek yoghurt
• 50g (1/4 cup) medjool dates, pitted and chopped
• 1 tbsp unsalted butter
• 1/2 tsp ground cinnamon
• 1 tsp extra virgin olive oil
• 1/2 tsp flaky sea salt

Instructions

1. Place the butter, chopped dates, and cinnamon in a small pan over medium heat.
2. Cook for 3-4 minutes, stirring constantly, until the dates are soft and slightly caramelized.
3. Remove the pan from heat and stir in the olive oil.
4. Spoon the greek yoghurt into a serving bowl.
5. Top the yoghurt with the warm date mixture and finish with a sprinkle of flaky sea salt.