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Sticky Tahini Date Cakes

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Sticky Tahini Date Cakes

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 mini cakes

Ingredients

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

Dates Sauce

  • 1/4 cup dates pitted
  • 1/2 cup low fat coconut milk or any other milk
  • 1/2 tsp vanilla
  • 1/4 tsp salt

Instructions

Cakes

  • 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.  

Dates Sauce

  • 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!
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