With the festive season on its way, Christmas parties and end-of-year celebrations start to roll in. If you’re looking for a healthier alternative to all the sugary treats, these Mini Flourless Cacao Cakes fit the bill.
Sweetened only with fresh Medjool dates, the cakes free from refined sugar and contain a good dose of fibre and nutrients. I developed the recipe for Natural Delights using their fresh Medjool dates, which you can buy at Woolworths in Australia. Unlike other date varieties, these ones are super soft with an amazing caramel flavour so they work perfectly in this recipe.
To give a Christmasy vibe, along with the cacao I have added cinnamon, nutmeg and fresh orange zest. I like to top the Mini Flourless Cacao Cakes with some crushed walnuts and a dusting of cinnamon, but feel free to get creative. You could also decorate them with some red berries for a pop of colour!
18 mini cakes
For the cakes
- 6 x Natural Delights Medjool dates, pitted
- 1/4 cup water
- 1/2 cup almond butter
- 1/4 cup raw cacao powder (or cocoa powder)
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- Pinch of ground nutmeg
- Zest of 1/2 an orange
- 1/2 teaspoon bicarbonate of soda
- Pinch of sea salt
For the icing
- 8 x Natural Delights Medjool dates, pitted
- 4 x 20ml tablespoons water
- 1/2 cup raw cacao powder (or cocoa powder)
- 2 teaspoons extra virgin coconut oil, melted
- Pinch of sea salt
- Handful of crushed walnuts and extra cinnamon for topping
1Preheat your oven to 180°C and line a mini muffin tray with 18 mini muffin cases.
2To make the cakes, blend the dates and water in a food processor to break down the dates. Add the remaining cake ingredients and process until you get a thick batter.
3Spoon the mixture into the mini muffin cases. They will rise slightly so make sure you don’t overfill the cases. If the mixture gets too sticky to work with, wet your hands and use your fingers to help with the transfer.
4Bake in the preheated oven for about 10 minutes until the surface of the cakes looks dry. Allow to cool before removing from the tray. If you prefer to grease the tin rather than use muffin cases, make sure the cakes are totally cool before removing as they may break apart when warm.
5To make the icing, blend the dates and water in a food processor to break down the dates. Add the cacao powder, coconut oil and salt and process until you get a thick icing.
6Once the cakes have cooled, top each cake with a spoonful of icing, some crushed walnuts and a dusting of cinnamon powder.
7Store in the fridge. Best eaten within a few days.
I use an Australian 20ml tablespoon. 1 x 20ml tablespoon = 4 teaspoons.