Place date pieces in a small pan with 1 tsp. olive oil, a small sprinkle of smoked sea salt, and a pinch of red chili flakes. Stir to coat dates completely and turn flame on low. Stir frequently, about 3-5 minutes, until the date pieces soften and ease into each other.

Serve yogurt in bowls, and top with warm dates, a light drizzle of pomegranate molasses, extra olive oil if desired, a pinch more smoked sea salt and chili, and fresh pomegranate.

Feel the transcendence as it enters your mouth.