In a medium bowl cream the butter and sugar and beat for about 1 minute until the mixture looks creamy and smooth.
Add the eggs to the butter and sugar and beat them for another minute.
Blitz the dates in a small blender and add them to the butter, sugar and egg mix.
In a small bowl add the yoghurt, melted chocolate, coffee and stir in the flaxseed. Whisk these together and add them to the egg mixture.
To the wet ingredients, add in the almond flour, all purpose flour and the baking powder.
Bake at 350°F (180°F) for 10 to 12 minutes