Hey everyone! As you know I’m barely having time to bake with university ans stuff! but I promise that today’s recipe is worth the wait! These Sticky Tahini Date Cakes are super good, made with natural ingredients and without any oil or artificial sugar!
This recipe is super easy to make and he dates sauce makes everything better! It’s a healthy “caramel” sauce that I use to top my cakes, ice cream… it’s that good!
I encourage you to try it out because look how dense and rich the cakes are! So yum!
Recipe inspired by www.feastingonfruit.com
Sticky Tahini Date Cakes
- 1 cup dates pitted
- 3/4 cup hot water
- 1 tsp baking soda
- 1/3 cup tahini or any nut or seed butter of choice
- 1 tsp vanilla
- 1 1/2 tsp white vinegar or lemon juice
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 cup dates pitted
- 1/2 cup low fat coconut milk or any other milk
- 1/2 tsp vanilla
- 1/4 tsp salt
Pour the hot water over the dates, add the baking soda, stir and let it sit for 20 mins until dates are soft.
Preheat your oven to 180°C, grease 4 ramekins with a bit of oil and set aside.
In your food processor, blend the dates-hot water mixture with the tahini, vanilla, salt and vinegar. Add the flour and cornstarch, beat again until smooth.
Transfer the mixture evenly to the 4 ramekins. Bake in preheated oven for 30 mins or until a toothpick inserted in the middle of the cakes comes out clean.
Remove from the oven. Cool for 10-15 minutes before removing from the ramekins.
Blend all dates sauce ingredients in your blender until smooth. Add more milk o reach pourable consistency if needed.
Pour the sauce over the cakes right before serving. Enjoy!