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 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 use Natural Delights 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 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!
Just to let you know, this is a sponsored post. However, what I write is always my own opinion and I only recommend things that I have personally used and would recommend to my family and friends. You can read my policy on sponsored posts here.
Flourless Cacao Cakes
Makes 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
- Preheat your oven to 180°C and line a mini muffin tray with 18 mini muffin cases.
- To 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.
- Spoon 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.
- Bake 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.
- To 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.
- Once the cakes have cooled, top each cake with a spoonful of icing, some crushed walnuts and a dusting of cinnamon powder.
- Store in the fridge. Best eaten within a few days.
I use an Australian 20ml tablespoon. 1 x 20ml tablespoon = 4 teaspoons.
You might also like my Chai Mini Cupcakes with Cream Cheese Icing.