METHOD

1. To make the coffee syrup, place the coffee and maple syrup in a small saucepan over high heat and bring to the boil. Reduce the heat to medium and cook for 10–12 minutes or until thickened slightly. Allow to cool a little before refrigerating until chilled. 
   
2. To make the date caramel, place the dates and maple syrup in a food processor and process for 2–3 minutes or until smooth. Add the water and pulse to combine. 
   
3. Divide three-quarters of the crushed biscuits between 6 x 1-cup-capacity (250ml) serving glasses. Spoon three-quarters of the yoghurt between the glasses. Top with the coffee syrup and date caramel. Finish with the remaining yoghurt and crushed biscuits to serve. Makes 6
   

+ Naturally derived from the sap of the maple tree, pure maple syrup (not to be confused with maple-flavoured syrup) is a lovely, rich way to sweeten, plus it retains a few more antioxidants and minerals than other refined sugars.