Line a 12-hole muffin tin with paper cases.

Melt the chocolate gently over a pan of simmering water or in short bursts in the microwave, then let cool slightly.

Blend the soaked dates with their water until smooth and thick.

Mash the bananas in a large bowl, then stir in the date paste, yoghurt, agave, vanilla, and melted chocolate.

In another bowl, mix together the flour, ground almonds, baking powder, cocoa powder, and salt.

Fold the dry mix into the wet mixture just until combined.

Spoon the batter evenly into the muffin cases, filling each about three-quarters full.

Bake for 20 minutes, until the tops are risen and spring back lightly when pressed.